Tahini Cauliflower w/ Caramelized Shallots

• 1/2 head of cauliflower
• 1/4 medium-sized eggplant (diced)
• 1/4 cup red wine vinegar
• 2 tbsp apricot jalapeno jam (optional)
• 1/2 shallot
• black pepper
• 2 tbsp capers
• 1 tbsp dijon mustard
• 3 tbsp extra virgin olive oil
• 1 pat butter

1. caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
2. add remaining tbsp olive oil to pan at medium heat
3. cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
4. after 5 minutes add eggplant and continue to cook at medium-low heat, making sure the eggplant doesn’t turn to mush but it cooked through (opaque-looking) grind pepper over top
5. take off heat and mix in a bowl w/ shallot, mustard and capers

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