Tomato topping


2 (14.5 oz) cans of diced tomatoes (I like fire roasted)

4 cloves garlic, minced

4 Tbsp red wine vinegar

4 Tbsp sugar

1 tsp salt

1/4 tsp red pepper flakes


Put all ingredients in a medium size saucepan. Bring to a boil and cook over low heat until thick about 30 minutes. Cool to room temperature and refrigerate or serve. 

You can serve this hot or at room temperature. We like it with any soft cheese like Brie.

Eggplant Caponata


1 large eggplant

1/4 c olive oil

2 Tbsp red wine vinegar

1 clove garlic, minced

1/3 c raisins

1/3 c toasted almonds, chopped

2 Tbsp capers

2 tsp sugar

1 tsp salt

1 tsp red pepper flakes


Preheat oven to 350 degrees.

Roast whole eggplant until soft, about 40 minutes. Cool slightly remove skin and chop. Combine all ingredients. Let rest in the refrigerator for about an hour. Best served at room temperature.

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