ROASTED EGGPLANT CAPONATA
Dice 1 medium eggplant & coat with olive oil
1
Air fry for 15-20 minutes @ 400°
2
Dice 1 med bell pepper, 1/2 onion, & 3 stalks celery
3
Coat pepper mixture with 1 tsp oil & cook on medium heat until softened
4
Mix 2 diced/seeded tomatoes, 4 oz tomato puree, 1/4 c diced black olives, & 1/4 c red wine vinegar
5
Add eggplant, tomato mixture, 1 tsp salt, & 1 Tbsp sugar to pan then stew for 10 minutes
6
Serve warm or cold with pita, crostini, or water crackers! 😋
7
Pampered Chef Air Fryer
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10" Cast Iorn
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