SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

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SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES image

Categories     Vegetable     Side     Sauté     Vegetarian

Yield 4 servings

Number Of Ingredients 12

1 small eggplant (about 1/2#)
2 Tbsp. evoo
1 sweet red pepper cut into 1/4" dice
1 large green pepper diced
1/2 cup chopped onions
1 tsp. chopped garlic
salt and pepper to taste
1/8 tsp. hot pepper flakes
1 tsp. chopped fresh rosemary or 1/2 tsp. dried
2 Tbsp. drained capers, rinsed
4 anchovy fillets, chopped
2 Tbsp. chopped parsley

Steps:

  • Peel and dice eggplant intl 1/2" cubes. Pour evoo in highly heated large nonstick skillet, add eggplant, red and green peppers and onions. Cook and stir until tender. Do not overcook. Add garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot. Can be served cold.

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