EGGPLANT CAPONATA

EGGPLANT CAPONATA image

THIS IS A DELICIOUS APPETIZER JUST PILE ON A CRACKER OR ON A TOASTED, THINLY SLICE OF FRENCH BREAD MMMMMMMM ENJOY :)

Provided by Lora DiGs

Time 40m

Number Of Ingredients 10

Ingredients

5 Tbsp olive oil
2 small eggplant or 1 medium
1 medium onion, diced
4 clove large garlic, chopped
4 large plum tomatoes, diced (can use lg. can diced tomatoes)
3 Tbsp balsamic vinegar (can use red wine vinegar)
1/2 Tbsp capers, drained n rinsed
1/3 c fresh basil, chopped
8 kalamata olives, chopped
salt n pepper to taste

Steps:

1. HEAT 3 TABLESPOONS OF OLIVE OIL IN A LARGE SAUCEPAN OVER MED HEAT. SAUTE EGGPLANT UNTIL TENDER ABOUT 10 MINUTES.(ADD MORE OLIVE OIL IF NECCESSARY) REMOVE FROM PAN AND PUT ASIDE.
2. ADD 2 TABLESPOONS OF OLIVE OIL TO THE PAN ALONG WITH ONION, GARLIC AND TOMATOES. COOK UNTIL TOMATOES HAVE BROKEN DOWN ABOUT 10 MINUTES THEN POUR IN VINEGAR N CAPERS N COVER PAN. COOK UNTIL TOMATOES R VERY TENDER SEASON W/ S&P
3. DURING LAST 5 MINUTES OF COOKN ADD EGGPLANT N OLIVES N HEAT THRU THEN TURN OFF HEAT N STIR IN BASIL. TASTE GETS MORE INTENSE AFTER FLAVAS HAVE TIME TO MELD...BETTER NEXT DAY...SERVE WARM OR AT ROOM TEMP :)

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