Summer Market Vegetable Caponata, NaturAlmond Nut Butter & Yogurt on Toast

Serves 8-10 as appetizer


1 cup baby eggplant, sliced
4 Tbl extra virgin olive oil
Kosher salt to taste
½ large red onion
pinch red pepper flake
6 cloves garlic, shaved
1 cup sungold tomatoes
2 cups red peppers, sliced
2 cups summer squash
2 Tbl tomato paste
2 Tbl sugar
¼ cup red wine vinegar
¼ cup chopped mint
¼ cup almonds, chopped & toasted
50/50 ratio almond butter & Greek yogurt (1 cup Almond Butter & 1 Cup Plain Greek Yogurt)
1 baguette, sliced into rounds and toasted


  1. Heat up the extra virgin olive oil in a large sauté pan on medium heat and toast the garlic and pepper flakes until golden.
  2. Add red onion and cook until soft and slightly transparent.
  3. Add cut eggplant, squash and peppers and sauté until vegetables are lightly browned, tossing occasionally.
  4. Stir in the tomato paste and a few tablespoons of water and continue to cook until most of the water has evaporated.
  5. Stir in the sungold tomatoes, vinegar, and sugar and cook until slightly thickened.
  6. Chill slightly and stir in the chopped mint and almonds.
  7. Mix almond butter with Greek yogurt, spread on baguette rounds and top with caponata.