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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Caponata (kah-poh-nah-tah), a recipe from Betty Crocker's New International Cookbook. Popular in Italy as part of an antipasto. A little salty as written, you may want to boil in less salt. Ingredients:
1 medium eggplant (about 1 1/2 pounds) |
1 small onion, chopped |
2 tablespoons white wine vinegar |
1 garlic clove, chopped |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 medium tomato, chopped |
1/4 cup snipped parsley |
1/4 cup olive oil or 1/4 cup vegetable oil |
Directions:
1. Cut eggplant into 3/4-inch cubes (about 5 cups).
2. Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
3. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
4. Place eggplant and onion in glass or plastic bowl.
5. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
6. Toss. Stir in tomato and parsley.
7. Cover and refrigerate at least 6 hours. Just before serving, stir in oil.
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