Gluten-free Roasted Eggplant Caponata

Though I'm more of a college football fan than the NFL, I still find myself getting into the Superbowl every year, even if I accidentally scream, "GO BLUE!" (Univ. Michigan alumni shout out!) With the big game day fast approaching, I've been attempting to plan out a healthier menu that still tastes indulgent. I wanted to move away from the traditional cheesy dips and salsas that everyone expects and do something in the veggie dip realm, but without the dairy. Eggplant is a totally unexpected ingredient when it comes to the Superbowl, but this Eggplant Caponata is full of big and fresh flavors that will knock out the competition--even if it's just a side dish. I paired this with easy toasted brown rice tortilla chips.

Roasted Eggplant Caponata

This recipe is free of: Gluten, Soy, Dairy, Peanuts, Legumes, Yeast, Corn, Eggs, and Sugar.

• 1 large eggplant
• 1/2 cup chopped or sliced black olives
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh basil, thinly sliced (chiffonade)
• Salt, Pepper, Red pepper flakes
• Optional: Sun-dried Tomatoes
• Optional: 1/3 cup roasted chopped walnuts, or pine nuts. (If you're allergic to tree nuts, try sunflower seeds).
• Brown Rice Tortillas

1. Preheat the oven to 400 degrees F. Brush the whole eggplant with olive oil and roast for 45 to 50 minutes.
2. Let the eggplant cool slightly, then peel off the outer skin.
3. In a food processor, lightly pulse the inside of the eggplant. Transfer to a mixing bowl.
4. In a skillet over medium heat, saute the onion, garlic and olive oil with salt, pepper, and red pepper flakes to taste. Once onions are mostly translucent (about 5 or 6 minutes), remove from heat and let cool slightly.
5. Combine the eggplant, onions and garlic, olives, and fresh basil. Top with roasted walnuts (or sunflower seeds) and some sun-dried tomatoes (optional).
6. Break some brown rice tortillas into equal triangles by folding them twice down the center and toast in the oven at 450 degrees F for 5 - 10 minutes, until crispy like chips. Serve with the Caponata dip.

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