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  • Eggplant Caponata

    1 vote
    Eggplant Caponata
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. to 3 tbsp. extra virgin olive oil
    • 1 lrg Vidalia onion, finely diced or possibly 1 large Spanish onion, finely diced
    • 1 sm eggplant, finely diced
    • 1 x yellow pepper, finely diced Coarse salt and freshly cracked black pepper
    • 2 sprg fresh thyme, minced
    • 1/2 tsp dry oregano
    • 2 lrg Roma tomatoes, diced
    • 1 Tbsp. red wine vinegar Several leaves fresh basil, minced

    Directions

    1. Heat the extra virgin olive oil in a large skillet and saute/fry onion on medium-high heat.
    2. Continue to cook for 8 to 10 min till soft and golden brown.
    3. Remove onion and reserve.
    4. In same skillet, heat remaining extra virgin olive oil and saute/fry eggplant till golden brown and soft, about 3 to 4 min, tossing often to prevent burning.
    5. Add in yellow pepper, cooked onions, spices (except basil) and tomatoes.
    6. Cook 5 min, or possibly till mix is thick and juice has evaporated.
    7. Add in vinegar and remove from heat.
    8. Stir in basil.
    9. Serve this tangy relish with crusty Italian bread for a delicious appetizer or possibly hors d'oeuvre.
    10. Yield is 4 servings.

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