Monday's meal: Antipasti - Eggplant Caponata

Executive Chef Julio-Cesar Florez and General Manager Cameron Lockley of Gusto Italian Kitchen + Wine Bar stopped by Good Day to whip up a tasty Italian dish.

Recipe: Antipasti - Eggplant Caponata

Ingredients:

• 1/4 cup olive oil
• 4 cups small diced eggplant
• 2 cups small diced zucchini
• 2 cups small diced onion
• 1/2 cup brunoise celery
• 1/2 cup raisins
• 1/4 cup green pitted olives
• 1/4 cup toasted pine nuts
• 1 tablespoon capers
• 2 fresh, seeded and diced tomatoes
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon salt

Directions:

1. Fry eggplant in oil until golden. Remove.
2. Add zucchini and cook until golden. Remove.
3. Add onion cook a minute, then add celery and cook until translucent about 5 min. don't brown.
4. Stir in raisins, olives, capers, pine nuts.
5. Season with S&P and cook until tender but not mushy.
6. Add tomatoes and cook until soft.
7. Add the vinegar and sugar to pan. Cook until juicy.
8. Add the eggplant and zucchini.
9. Check for further seasoning, cool and reserve.