- 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
- caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
- add remaining tbsp olive oil to pan at medium heat
- cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
- 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
- take off heat and mix in a bowl w/ shallot, mustard and capers
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