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Ingredients
2 small eggplants finely chopped
1/2 cup olive oil
1 small onion, diced
1 stalk of celery, finely chopped
1 (28oz.) can chopped tomatoes, drained
1/4 cup olives, green or black, finely chopped
1 tablespoon capers
1 tablespoon toasted pine nuts
1 tablespoon fresh basil, chopped
1/4 cup red wine vinegar
1 ½ teaspoons sugar
salt & pepper to taste
Dipping style corn chips
Peel eggplants cut in quarters lengthwise and remove some of the seeds. Place eggplants in a medium sized mixing bowl along with the olive oil. Add remaining ingredients, toss together and chill.
Place a spoonful of capenata in a dipping style chip. Assemble chips just before serving.
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