New Recipes Eggplant Caponata - ★Cooking Recipes★

Serve this tangy relish with crusty Italian bread for a delicious appetizer or hors d'oeuvre. Yield is 4 servings.
Directions for: Eggplant Caponata

Ingredients

2 Tbsp to 3 tbsp. olive oil

1 large Vidalia onion, finely diced

1 large Spanish onion, finely diced

1 small eggplant, finely diced

1 yellow pepper, finely diced

Coarse salt and freshly cracked black pepper

2 sprig fresh thyme, chopped

tsp dried oregano

2 large Roma tomatoes, diced

1 Tbsp red wine vinegar

Several leaves fresh basil, chopped

Directions

1. Heat the olive oil in a large skillet and saute onion on medium-high heat.

2. Continue to cook for 8 to 10 minutes until soft and golden.

3. Remove onion and reserve.

4. In same skillet, heat remaining olive oil and saute eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning.

5. Add yellow pepper, cooked onions, spices (except basil) and tomatoes.

6. Cook 5 minutes, or until mixture is thick and juice has evaporated.

7. Add vinegar and remove from heat.

8. Stir in basil.

See more: Appetizer, Vegetables, Italian, Vegan, Vegetarian, Side