Recipe

Caponata Recipe

	Lacrenshaw / All my dishes 1 year, 1 month ago 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. Prep:10m Cook:30m Servings:16	Lacrenshaw
	easy timeconsuming delicious bruschetta

Does this look good? Yeah! / Nope

Fans

lincolntoo

juels

misslizzi

Ingredients

1 pound eggplant, peeled & cut into 1/4" cubes

2 tablespoons olive oil

1/2 cup chopped onion

2 cloves garlic, crushed

2 tablespoons capers

2 tablespoons red wine vinegar

1/4 cup red wine

1/8 teaspoon pepper

1/8 teaspoon salt

Directions

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.

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Comments

juels 1 year, 1 month ago said:
This recipe is very well put together, another great one! Thanks!

lacrenshaw 1 year, 1 month ago said:
Julia,

Seems I can do no wrong as far as you're concerned! Keep up the good vibes coming my way. We try to use your favorite veggie a lot. Later today I may get to the eggplant & rice casserole that is to die for! If not today, then definitely tomorrow. Thanks for the good feedback.

Lorraine