Lisa's Caponata

I diced up a whole eggplant (medium size). Salted for 30 minutes then wiped clean.  Then I diced up an onion and sauteed with 3 celery ribs diced, 3 plum tomatoes diced and lots of garlic minced..and parsley.  I cooked that for about 10 minutes, added in 1/4 jar of capers (from 3.7 ounce jar) and a handful of green olives halved, and sprinkled in some pine nuts.  Cooked another 5-10 minutes.

Then I took that mixture out and put in a bowl while I sauteed the eggplant in 2 batches until cooked down.  I then added the first mixture into the eggplant, with 1/3 cup balsamic vinegar, 2 TBSP sugar and about 2 TBSP tomato paste (maybe a little more).  I let all of it simmer for about 30 minutes on low.  Salt and (red) pepper to taste!

Chocolate Almond Coconut Cupcakes

I made a healthy variation of chocolate cupcakes that hold a hint of coconut and have an almond base.  These came really successful, although next time I try them I will try with smart-balance to replace the butter and gluten free flour to see if can be made completely dairy & gluten free--and even healthier!

Ingredients
3/4 cup almonds 
1 cup flour
1 cup unsweetened coconut
1 ounce melted dark chocolate
1 stick softened butter
6 ounces almond milk
2 eggs
2 tsp vanilla
1/4 cup unsweetened cocoa powder
1/2 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup sugar

Grind your almonds, then continue to process the coconut.  Mix these in a bowl with cocoa, flour, baking powder, baking soda and salt.

Beat eggs with sugar.   Crack in 2 eggs and vanilla.  Beat till smooth.  Then blend in melted chocolate with spatula, along with almond milk.  Fold in 1/2 flour mixture.  Then fold in the remaining 1/2.

Fill to top of cupcake paper liner.  Bake for approx 15 minutes (depending on your oven).

Garnish with frosting or a dust of powdered sugar--or enjoy plain like mine.

The consistency is a bit mealy--not like smooth cupcake cake--but if you're trying to be healthier--its a nice treat for your body!  I also imagine if you process the almonds to more like almond flour (or use almond flour--less mealy texture).  I used what I had in the house--and was happy with the outcome.