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eggplant caponata

(1 rating)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
Monroe Township, NJ

THIS IS A DELICIOUS APPETIZER JUST PILE ON A CRACKER OR ON A TOASTED, THINLY SLICE OF FRENCH BREAD MMMMMMMM ENJOY :)

►
(1 rating)
yield 4 -6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For eggplant caponata

  • 5 Tbsp
    olive oil
  • 2 sm
    eggplant or 1 medium
  • 1 md
    onion, diced
  • 4 clove
    large garlic, chopped
  • 4 lg
    plum tomatoes, diced (can use lg. can diced tomatoes)
  • 3 Tbsp
    balsamic vinegar (can use red wine vinegar)
  • 1/2 Tbsp
    capers, drained n rinsed
  • 1/3 c
    fresh basil, chopped
  • 8
    kalamata olives, chopped
  • salt n pepper to taste

How To Make eggplant caponata

  • 1
    HEAT 3 TABLESPOONS OF OLIVE OIL IN A LARGE SAUCEPAN OVER MED HEAT. SAUTE EGGPLANT UNTIL TENDER ABOUT 10 MINUTES.(ADD MORE OLIVE OIL IF NECCESSARY) REMOVE FROM PAN AND PUT ASIDE.
  • 2
    ADD 2 TABLESPOONS OF OLIVE OIL TO THE PAN ALONG WITH ONION, GARLIC AND TOMATOES. COOK UNTIL TOMATOES HAVE BROKEN DOWN ABOUT 10 MINUTES THEN POUR IN VINEGAR N CAPERS N COVER PAN. COOK UNTIL TOMATOES R VERY TENDER SEASON W/ S&P
  • 3
    DURING LAST 5 MINUTES OF COOKN ADD EGGPLANT N OLIVES N HEAT THRU THEN TURN OFF HEAT N STIR IN BASIL. TASTE GETS MORE INTENSE AFTER FLAVAS HAVE TIME TO MELD...BETTER NEXT DAY...SERVE WARM OR AT ROOM TEMP :)
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