Caponata

Ingredients

1 tsp. sugar
1 Tbsp. capers
1 small eggplant, peeled and small diced
1 small onion, small diced
2 tsp. Garlic in Oil
1 Tbsp.(+ ½ cup) olive oil
2 Tbsp. Pesto Di Pomodoro
12 green olives, sliced
12 black olives, sliced
4-5 heads Belgian Endive

Instructions

(yields 50-60 pieces)

Sauté the eggplant, onion and Garlic in Oil in the tablespoon of olive oil until soft. Remove from the heat and add the remaining ingredients, reserving the endive for later use. Mix well and refrigerate covered for several hours or overnight. Wash the endive and trim off the stem end releasing the leaves. Fill the bottom portion of the leaves with the mixture. Garnish with chopped parsley.