Beyond Sausage® with Sweet Caponata

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive




Sweet Caponata

¼ cup olive oil

3 celery stalks, chopped

1 small yellow onion, chopped

1 large eggplant, peeled and diced

1 cup pitted green olives, halved lengthwise

¼ cup raw pine nuts

2 tablespoons drained and rinsed capers

1 tablespoon tomato paste

1 teaspoon red pepper flakes

5 canned whole peeled tomatoes

¾ cup red wine vinegar

1 tablespoon organic sugar

For Serving

4 Beyond Sausage® links, thawed if necessary

4 hot dog buns



1. Sweet Caponata: In large sauté pan, heat oil over medium-high heat; add celery and onion. Cook 7 minutes or until vegetables are soft; transfer to large bowl. In same sauté pan, add eggplant; cook 5 minutes undisturbed. Stir eggplant; cook 2 minutes or until soft. Transfer eggplant to bowl with celery and onion.

2. In same sauté pan, cook olives, pine nuts, capers, tomato paste and red pepper flakes 3 minutes or until nuts are golden brown. Add tomatoes, vinegar and sugar; heat to a simmer. Cook 5 minutes, breaking up tomatoes with the back of a wooden spoon; stir into eggplant mixture. Cool; cover and refrigerate up to 5 days.

3. To serve: In nonstick sauté pan, cook 1 link over medium-high heat 6 minutes or until internal temperature reaches 165°F, turning frequently. Serve link in bun topped with Sweet Caponata.