Eggplant Caponata
Course: Appetizers, SidesCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
8
minutesCooking time
30
minutesIngredients
4 cups chopped eggplants
2 onions, finely diced
4 cups chopped tomatoes
1 red pepper, thinly sliced
3 tbsp. white vinegar
2 tbsp. capers
3 cloves garlic
1/2 cup chopped basil
2 tbsp. olive oil
Directions
- Heat some oil in a large frying pan over medium heat. Add onions and garlic, cook for 2-3 minutes.
- Cut eggplant into 1/2 inch sized cubes and place onto frying pan. Season with salt.
- Cook for 5 minutes until tender. Drizzle more olive oil over top of eggplant, if needed.
- Add chopped tomatoes and vinegar to pan. Let mixture simmer for 15-20 minutes, until tomatoes and peppers are soft.
- Add in chopped basil and capers. Serve!
