Caponata
From lacrenshaw 15 years ago
- 30 minutes to make
- Serves 16
This dish puts eggplant to such wonderful use! The blend of flavors reaches epic proportions if the concoction sits for a while prior to using. This is always a hit at our Thanskgiving reunions.
Ingredients
- 1 pound eggplant, peeled & cut into 1/4" cubes shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup chopped onion shopping list
- 2 cloves garlic, crushed shopping list
- 2 tablespoons capers shopping list
- 2 tablespoons red wine vinegar shopping list
- 1/4 cup red wine shopping list
- 1/8 teaspoon pepper shopping list
- 1/8 teaspoon salt shopping list
How to make it
- Heat oil.
- Saute eggplant, onion and garlic, uncovered, for 10 minutes.
- Stir in rest of ingredients.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 10 minutes or until liquid absorbs.
- Cool slightly, cover and refrigerate.
People Who Like This Dish 5
- misslizzi Philadelphia, PA
- capedread Peterborough. Cambridgeshire, GB
- lincolntoot Freehold, NJ
- jlv1023 Ansonia, Connecticut
- juels Clayton, NC
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
This recipe is very well put together, another great one! Thanks!
juels
in Clayton loved it
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Great recipe! Have a few last eggplant from the garden and this is on the menu for tomorrow. 5!
lincolntoot
in Freehold loved it
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