EGGPLANT CAPONATA

Lora DiGs

By
@ansky714

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


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

5 Tbsp
olive oil
2 small
eggplant or 1 medium
1 medium
onion, diced
4 clove
large garlic, chopped
4 large
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

Directions Step-By-Step

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 :)

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy