Tuesday, November 12, 2013

Italian style

Grilled chicken with caponata and caprese salad:

3 tbsp. olive oil
1 small eggplant, peeled and diced
1 red bell pepper, diced
1 onion, diced
1 tomato, diced
1/4 cup raisins
1/4 cup pine nuts
Vinegar and sugar to taste

Heat olive oil on medium, add eggplant and cook for 10 minutes or until eggplant starts to brown. Add remaining ingredients and cook for 20 minutes or until mixture has thickened. Let the mixture cool to room temperature and add a small amount of vinegar and/or sugar to taste. Serve at room temperature. This was good as a condiment for the chicken, but usually is served with bread as an appetizer.

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