Almond Caponata with Almond Dippers created by: Almond Board of California
description:
An elegant hors d’oeuvres fit for any occasion, this caponata marries the unique flavours of eggplant, garlic, olives and capers with almond oil, and pairs it with a rich almond cracker for dipping
servings 12
ingredients 1 large eggplant (approximately 1 lb.)
3/4 cup almond oil
2 teaspoons salt, divided
2 small onions, chopped
1 cup celery, sliced
1 clove garlic, minced
1 (16-ounce) can stewed tomatoes
1 (3-ounce) jar capers
1 cup sliced ripe olives
1/4 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
Almond Dippers (recipe below)
Almond Dippers: 1 cup heart-healthy vegetable oil spread such as Benecol®
1/3 cup brown sugar
1/2 cup honey
3 3/4 cups whole-wheat flour
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup almond milk
2 cups finely ground almonds
1/2 cup roasted sliced almonds
preparation Dice eggplant into 1 1/2 x 1/2-inch rectangles, leaving skin on. Sauté eggplant in almond oil until golden. Sprinkle with 1 teaspoon salt during cooking. Remove from pan and set aside. Add onion, celery and garlic to pan; cook until just tender. Add eggplant, tomatoes, capers, olives, vinegar, remaining 1 teaspoon salt, basil and oregano. Simmer 20 minutes. Chill 4 hours or overnight for flavors to blend. Spoon onto almond dippers.  

Almond Dippers: Cream together Benecol, brown sugar and honey until light and fluffy. In a separate bowl, combine whole wheat and cake flours, baking powder and baking soda. Add to Benecol mixture alternating with almond milk, mixing at medium speed until completely blended; about 3 minutes. Fold in the finely ground almonds until just blended. Chill dough 1/2 hour until firm. Preheat oven to 350°F. Roll out on a very lightly floured board to a rectangle approximately 12 inch by 36 inches. Sprinkle sliced almonds on the lower 2/3 of the dough. Fold top 1/3 of dough toward middle, pressing down lightly to enclose almonds. Fold this portion over lower third to totally enclose almonds. Roll out to a large rectangle approximately 1/4-inch thick. Cut into 3- by 1-inch crackers and place on lightly greased cookie sheets. Bake 7 minutes; lower temperature to 275°F and bake dry 6 to 8 minutes more, until pale golden brown. Makes about 12 dippers.