Eggplant Caponata

Name: Eggplant Caponata
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Ingredients: 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

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Eggplant Caponata

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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!