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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eggplant CAPONATA Recipe

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This recipe for Eggplant CAPONATA is from ArtWizards in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T Olive Oil
1 1½ - Pound Eggplant, unpeeled, cut into ½ inch cubes
1 Medium Onion, cubed
4 Large Garlic Cloves, chopped
4 Tomatoes, cut into cubes
3 T Red Wine Vinegar
2 T Capers, drained
⅓ C. Chopped Fresh Basil
Olives
Bell Peppers, green-red-yellow
Salt and Pepper to taste
Oregano
Directions:
Directions:
In a large bowl add eggplant, onion, tomatoes, garlic and season with olive oil, salt and pepper, dried oregano, fresh basil, olives and the peppers.

Transfer caponata to a Pyrex and take to the oven to a 350º for 40 minutes, stirring occasionally.

Refrigerate. Serve cold with bread or toast.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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