Eggplant Caponata with Goat Cheese Wrap

Eggplant Caponata with Goat Cheese Wrap:

2 tbsp. extra virgin olive oil

1 medium onion, sliced 1/8-inch thick

1 cup sliced (1/8-inch thick) celery

1 eggplant (between 1 1/4 to 1 1/2 lb.), sliced 1/8 to 1/4-inch thick

6 sun dried tomato halves

2 tbsp. sugar

1/3 cup red wine vinegar

2 tbsp. tomato paste

1/4 cup sliced green olives

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

6 oz. goat cheese

16 large basil leaves

4 multi-grain wraps

Preheat a large saucepan on medium heat. Add olive oil. Add onion, celery, and eggplant. Cover and reduce heat between medium-medium low. Cook for 15 minutes, stirring every few minutes and bringing the content on the bottom of the pan to the top to promote even cooking.

Meanwhile, soak sun dried tomatoes in boiling water for 5 minutes (skip this step if using tomato packaged in olive oil). Remove tomatoes and slice into 1/4 inch strips. Set aside. In a small bowl, whisk sugar, red wine vinegar, and tomato paste.

After 15 minutes of cooking, eggplant should be tender. Add sun dried tomatoes, olives, garlic, salt, and pepper to the pan. Cook and stir, uncovered, for a minute or so. Pour in the red wine vinegar mixture. Cook, stirring frequently until liquid is absorbed for 2 – 3 minutes. Serve on wrap, warm or at room temp.

To assemble wrap: Spread or crumble 1/4 of the goat cheese onto the middle section of the wrap, avoiding the edges. Layer with 4 basil leaves followed by 1/4 of caponata. Fold in the edges and roll up wrap burrito-style. Continue assembling the remaining three wraps. Slice on a diagonal and serve. Serves 4.

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