ROASTED EGGPLANT CAPONATA - Chef Kai Chase

Ingredients

• 1 eggplant, small cubed and roasted
• 1 Tbs sun-dried tomato, chopped
• 1 zucchini, small cubed
• 1 Lb. roma tomatoes, seeded and chopped
• 4 oz. jarred roasted red pepper, chopped
• ⅓ cup green olives, pitted and chopped
• 1 Tbs minced garlic
• 2 Tbs pine nuts, toasted
• 1 Tbs capers, drained
• 1 small white onion, chopped
• 1 Tbs fresh parsley, chopped
• 3 Tbs sherry vinegar
• 2 Tbs fresh oregano, chopped
• EVO (extra virgin olive oil)
• sea salt and pepper to taste