Sunday, February 1, 2009

Caponata Spread

This large recipe can be divided into two portions and for freezing one for later use. Thaw in refrigerator, one to two days. I get raves on this recipe which I always serve for company.

one 1 pound eggplant
4 cloves garlic
4 red bell peppers
one 16-ounce can garbanzo beans
4 tablespoons olive oil
sea salt to taste

Cut eggplant in half, lengthwise. Remove stem, core and seeds from peppers cut in halves. Peel garlic cloves. Place vegetables in 9x13 inch baker and drizzle with olive oil. Place in preheated oven at 350° until soft, about 30-45 minutes. When done, let vegetables cool enough to handle. Remove flesh and seeds from eggplant with a fork, and place in food processor with peppers and garlic. Drain garbanzo beans and add to food processor. Process until smooth, adding olive oil as needed to desired consistency. Serve with whole wheat pita, corn or pretzel chips, or cut vegetables.

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