Roasted Eggplant & Walnut Tomato Cups Recipe

Recipes

Roasted Eggplant & Walnut Tomato Cups

These tomato caps stuffed with walnuts, vegetables and herbs are an elegant and festive appetizer.

Vegetarian

Ingredients

1 eggplant (about 1 pound), cut into 1-inch chunks

1 green bell pepper, halved, seeded and sliced

1 medium yellow onion, sliced

¼ cup red or white wine vinegar

2 tablespoons chopped fresh basil OR 1 teaspoon dried basil

1/3 cup chopped California walnuts

1 tablespoon capers

Salt & pepper to taste

24 (about 1 pound) large cherry tomatoes (golf ball size)

Directions

Preheat the oven to 350°F.
Coat a large baking pan with nonstick cooking spray.
Spread the eggplant, bell pepper and onion on the baking pan and bake, stirring twice, until the vegetables have wilted and browned slightly, about 45 minutes. Cool to room temperature.
Place the roasted vegetables in a food processor with the vinegar and basil and process until roughly chopped. Add the walnuts and capers and process again until the mixture is thick and coarsely blended. Season with salt and pepper to taste. Makes about 2 cups roasted vegetable mixture.
Cut the top, or stem end, from each tomato. Using a knife point, loosen the sides of each tomato, and then scoop out the seeds and juices with a small spoon, leaving just a tomato shell.
With a small spoon, place a generous tablespoon of filling in each tomato, mounding it over the top. Place filled tomatoes on a serving platter and serve at room temperature.