Nancy
August 8th, 2005, 07:30 PM
Eggplant caponata
Eggplant peeled and diced (one)
Tomatoes, ripe, seeded and diced (two large)
Onion diced (one medium)
Celery small dice (two ribs)
Black olives, sliced (10 or so) (I used low sodium ones)
Peppers multi-colored, seeded, small slices (three small ones or halves)
Garlic chopped (three cloves)
Olive oil, 1/2 cup more or less
Balsamic vinegar, 1/4 cup more or less
Oregano
Basil
Hot pepper flakes to taste
Salt to taste if you use it.
Saute eggplant dice in olive oil, until browned, but not mushy. Set aside in a non-reactive bowl. Saute peppers with garlic and onions until soft, then add tomato and celery dice and let them soften a little. Add to eggplant. Add the oil that was used for cooking, add vinegar and spices to taste.
Let marinate in the refrigerator overnight. I served it cold. Some like it hot.
Eggplant peeled and diced (one)
Tomatoes, ripe, seeded and diced (two large)
Onion diced (one medium)
Celery small dice (two ribs)
Black olives, sliced (10 or so) (I used low sodium ones)
Peppers multi-colored, seeded, small slices (three small ones or halves)
Garlic chopped (three cloves)
Olive oil, 1/2 cup more or less
Balsamic vinegar, 1/4 cup more or less
Oregano
Basil
Hot pepper flakes to taste
Salt to taste if you use it.
Saute eggplant dice in olive oil, until browned, but not mushy. Set aside in a non-reactive bowl. Saute peppers with garlic and onions until soft, then add tomato and celery dice and let them soften a little. Add to eggplant. Add the oil that was used for cooking, add vinegar and spices to taste.
Let marinate in the refrigerator overnight. I served it cold. Some like it hot.