Eggplant appetizer (caponatina)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small |
| ¼ | cup | Coursely chopped garlic -- |
| (not from a jar) | ||
| 4 | ounces | Can |
| Drained -- (or fresh | ||
| Chopped) | ||
| 1 | medium | Red Bell Pepper -- in 1/2 in |
| Pieces | ||
| ¼ | cup | Coursely chopped FRESH Mint |
| Leaves | ||
| ¼ | cup | Coursely chopped FRESH Basil |
| Leaves | ||
| ¼ | cup | Olive oil |
| ⅓ | cup | Basalmic Vinegar |
| Course Grd Pepper and Salt | ||
| To taste | ||
| Eggplant -- 5 to6 in. long | ||
| Mushrooms Pieces or caps | ||
Directions
Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.) Add ¼ cu. olive oil to saute pan. Add Eggplant and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt should be firm. Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar.
Taste for salt. Serve at room temp.
Recipe By : Merengo
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