EGGPLANT CAPONATA RECIPE

This Eggplant Caponata Recipe is the perfect traditional Italian condiment that's great for topping bruschetta, tossing with pasta, or topping grilled meats. Traditional caponata that's easy to put together and great for any occasion.

Ingredient 

– 1 large eggplant, diced – 1 onion, chopped – 2 cloves garlic, minced – 1 can (14 oz) diced tomatoe – 1/4 cup chopped fresh basil – 2 tablespoons red wine vinegar – 2 tablespoons capers, drained – 2 tablespoons olive oil – Salt and pepper to taste

Direction

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1

Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened. 

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2

Add diced eggplant to the skillet, cook until golden brown and softened. 

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3

Stir in diced tomatoes, basil, red wine vinegar, and capers. Season with salt and pepper. 

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4

Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. 

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5

 Once eggplant is tender and flavors have melded, remove from heat and let cool slightly before serving. Enjoy as a side dish, topping for crostini, or as a flavorful addition to pasta or sandwiches.

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NO BAKE CANNOLI CHEESECAKE 

also see

also see

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