Appetizersrecipes
Himalayan Pink Salt Peanut Butter Eggplant Caponata
January 10, 2020 12:00:00 AM PST
- Finely dice onion.
- In pan over medium-high heat, sauté onion in butter until translucent and starting to caramelize.
- Dice eggplant into 1 inch cubes. Add to pan and sauté until tender.
- Add balsamic vinegar and Himalayan Pink Salt Peanut Butter pieces, stir until eggplant and onions are coated.
- Chiffonade the basil leaves by stacking them together, rolling tightly and slicing them into thin ribbons.
- Serve caponata on crostini and garnish with feta and basil.
