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Eggplant Caponata Recipe

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This recipe for Eggplant Caponata, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplants
1 large red onion
Olive oil to brush vegetables
Salt and pepper to taste
1 T. garlic, chopped
cup capers
2 cups canned chopped tomatoes
1 bunch fresh basil, chopped
cup olive oil
3 T. balsamic vinegar
Additional salt and pepper to taste, if needed

Directions:
Directions:
Cut eggplant in half and remove any seeds, and slice onion into rings. Brush eggplant and onion with olive oil and season with salt and pepper. Grill or bake until soft.

In food processor, combine the roasted vegetables with remaining ingredients, mix until chunky. Serve with baguette or crackers.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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