I really LOVE this spicy Eggplant Caponata as a salsa/dip/pasta sauce, and it’s been getting rave reviews from friends who have tried it.
This as spicy as you want it to be eggplant caponata is sooo adaptable – it works as a pasta sauce or sandwich spread, a dip for tostitos or firm crackers (that’s how I used it), or to top toasted bread. Any way you use it, it’s seriously yummy! This recipe was adapted from Martha Stewart – thanks Martha! After seeing it on her blog, I knew I had to change it up for a more heart-healthy version. You can check her link for the original recipe, if you like.
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