Valley of the Moon Eggplant and Roasted Tomato Caponata

This tasty dish is perfectly suited to accompany your favorite Madrone vintage or as an appetizer before a heavier dish. 

Pair With: 2012 Sangiovese

Source: Madrone Estate at Valley of the Moon Winery


<p> &bull; 2 large eggplants, sliced<br /> &bull; 1 large red onion, sliced<br /> &bull; 1 cup roasted garlic cloves, roughly chopped<br /> &bull; 2 cups oven-roasted roma tomatoes, chopped*<br /> &bull; &frac12; cup fresh basil, chopped<br /> &bull; 4T balsamic vinegar<br /> &bull; &frac12; cup extra virgin olive oil<br /> &bull; Salt and pepper to taste</p>


<p> Roast roma tomatoes by cutting in half and placing on a sheet pan. Sprinkle with extra virgin olive oil, salt and pepper. Bake at 200&ordm; for 3 hours or until tomatoes are caramelized and begin drying out. Use immediately or store in a glass container in refrigerator.</p> <p> Slice eggplant and red onion into &frac12; inch pieces. Brush with olive oil and sprinkle with salt and pepper. Grill until tender. Let cool. On a cutting board, combine all ingredients, chop together gently with a butcher knife until caponata is chunky but mixed well. Serve with baguette or crostini.</p>

Recipe Courtesy Of

Valley of the Moon Winery at Madrone Estate

With a history that dates back more than 150 years, Valley of the Moon Winery at Madrone Estate is one of Sonoma Valley’s most historic wineries.