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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Doris Jacobson of Anaheim, California, writes: I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead. Fresh basil brightens up this traditional eggplant spread. Serve it on baguette slices or crackers. Ingredients:
5 tablespoons olive oil |
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes |
1 medium onion, cubed |
4 large garlic cloves, chopped |
1 14 1/2-ounce can diced tomatoes with italian seasonings in juice |
3 tablespoons red wine vinegar |
2 tablespoons drained capers |
1/3 cup chopped fresh basil |
toasted pine nuts |
Directions:
1. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
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