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Blueberry Caponata Over Toast

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Serves3

Impress any brunch crowd when you serve this Blueberry Caponata Over Toast!

INGREDIENTS

  • 4 tablespoon olive oil, divided
  • 1 large eggplant - about 3 cups, cubed into pieces
  • ½ small yellow onion, roughly chopped
  • 1 (110g) canned diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh mint leaves, roughly chopped
  • 2 tablespoon fresh parsley, roughly chopped
  • ¾ cup California Giant blueberries
  • 1 tablespoon coconut sugar
  • ¼ cup water
  • 2 teaspoon capers
  • 1 tablespoon currants
  • Handful toasted pine nuts
  • Pinch of chili flakes
  • Slices of sourdough bread

DIRECTIONS

      • Warm half of the olive oil in a medium size saucepan over medium-high heat.
      • Add in the eggplant, pinch of sea salt, and a few splashes of water. Cook for 7 minutes. If the pan dries out, add a few splashes of water. Once the eggplant has cooked down, remove and set aside.
      • To the same pan, add in the remaining olive oil and cook the onion for 5 minutes.
      • Now add in the tomatoes, balsamic, fresh herbs, blueberries, sea salt and coconut sugar. Stir well. Cook for another 5 minutes.
      • Now add the eggplant and the remaining ingredients into that saucepan and cook everything together for another 10 minutes until the eggplant is tender.
      • Once it's cooked, toast your bread and top with the caponata, extra pine nuts and a few fresh blueberries. Enjoy!

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