Sun Dried Tomato Caponata
½ Cup ENZO Organic Medium Extra Virgin Olive Oil, divided
3 Large celery stalks, ¼” diced pieces
2 Medium onions, finely diced
1 Large eggplant cut into ½” cubes
1 Jar ENZO’S TABLE Sun Dried Tomato Pesto
2 Tbsp. Tomato paste
1 Jar ENZO’S TABLE Sevillano Olives
¼ Cup Capers, roughly chopped
¼ Cup White wine vinegar
Crusty bread, for dipping
In a large sauté pan, heat ¼ cup olive oil over medium heat. Sweat celery and onions until soft and translucent, about 10 minutes.
Add another ¼ cup of olive oil and add eggplant cubes, and simmer until softened, another 10 to 15 minutes.
Stir in sundried tomato pesto and tomato paste and toss until well-coated. Add chopped olives and capers. Simmer for an additional 5 to 10 minutes.
Add vinegar and taste for salt — this does not usually need any. Serve cold or at room temperature. Even better leftover!