I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.
Author: handmade health
Recipe type: appetizer
- 1 large eggplant
- 2 TBLS olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 6 chopped tomatoes or 1 14 oz can of diced tomatoes
- 2 stalks of celery finely diced
- 2 TBLS balsamic vinegar
- 1 TBLS honey
- 1 TBLS dark chocolate powder
- 2 TBLS capers
- 2 oz. pitted kalamata olives
- 2 large TBLS diced pickled banana peppers
- Salt and pepper to taste
- Chop eggplant into rough 1 inch cubes and add to medium size hot pot with olive oil
- Fry the eggplant for about 5 minutes stirring occasionally until golden and tender
- Add onion, celery and garlic and continue to stir for another 5 minutes
- Add tomatoes , olives,capers, coco,balsamic,honey,olives and honey
- Cover with a lid and continue to cook and stir occasionally at least 30 minutes. You want to ensure all the eggplant is well cooked along with the rest of the veggies.
- Remove pot from the stove and use a stick blender to chop and blend a few times
- You don't want to over mix this as you still want texture.
- Add salt and pepper to taste and add chopped banana peppers and leave to cool.
- Once cool, place in a sealed container in the fridge until ready to serve
- Serve with diced parsley.