Eggplant Salad


1/4 cup olive oil
1 pound eggplant, unpeeled and cut into 1/2 inch dice
1/2 medium onion, chopped
1 red or green bell pepper , seeded and cut into 1/2 dice
1 large tomato, peeled and chopped
2 Tablespoons red wine vinegar
2 Tablespoons capers, drained
salt and pepper to taste


Heat the oil in a large skillet. When very hot, add eggplant and toss to coat with the oil. Lower heat to medium. Cook quickly until the eggplant begins to color. Remove and drain on paper towels. Add more oil to the skillet if necessary and cook onion and peppers until soft. Stir in the tomatoes and cook until most of the liquid has evaporated. Return eggplant to pan and stir in honey, vinegar, and capers. Cook over low heat until eggplant is soft. Season with salt and pepper. Serve hot or at room temperature. Serves 4.

golden blossom honey product