CAPONATA

Caponata image

Provided by Food Network Kitchen

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/3 cup black olives, pitted and chopped
1 medium eggplant, peeled and diced
1/2 cup chopped red onion
1/4 cup parsley
2 cloves garlic, minced
1/4 cup red wine vinegar
2 large tomatoes, diced
Salt
Pepper

Steps:

Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper.

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