1 Eggplant, cut in one inch chunks
1 T. Capers
1 Red bell pepper, chopped and seeded
Celtic sea salt, to taste
1 Onion, chopped
1 Jalapeno pepper (optional) seeds removed
1 Â lb. Large cherry tomatoes
1/4 Cup Apple Cider Vinegar
Dash Lemon Juice
2 T. Fresh basil, chopped
In a food processor, place the eggplant (remove skin if too bitter), red bell pepper, jalapeno pepper and onions along with the vinegar and basil. Process until roughly chopped. Add the walnuts and capers and process until the mixture is thick and coarsely blended.
Season with Celtic sea salt and the lemon juice to taste. Use a knife point to loosen the insides of each tomato (or use a tomato scooper). Scoop out the seeds and juices, leaving only the tomato shells.
Mix the seeds and juices in the mixture still in the food processor and process some more until well mixed together. With a small spoon, fill each tomato with this mixture, or use a pastry bag to do so. Another method, is to place the mixture in a zip -seal plastic bag . Seal the bag, then make a small diagonal cut on one of the lower corners. Press the mixture through the hole into the tomatoes.
Place in a dish, sprinkle with some organic mustard oil (optional) and serve as is or place in a dehydrator at 105-108 degrees F until desired taste and texture is achieved.
Dorit’s book: Celebrating Our Raw Nature