EGGPLANT CAPONATA

4
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 :)

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make EGGPLANT CAPONATA

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 :)

Printable Recipe Card

About EGGPLANT CAPONATA

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




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