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-> [Appetizers, Eggplant, Vegetables] -> [Eggplant appetizer (caponatina) Recipe] |
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Eggplant appetizer (caponatina)
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| Artist: |
_ |
| Categories: |
Appetizers, Eggplant, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Small | | 1/4
| cup | Coursely chopped garlic -- | | | (not from a jar) | | 4
| oz | Can | | | Drained -- (or fresh | | | Chopped) | | 1
| med | Red Bell Pepper -- in ?in | | | Pieces | | 1/4
| cup | Coursely chopped FRESH Mint | | | Leaves | | 1/4
| cup | Coursely chopped FRESH Basil | | | Leaves | | 1/4
| cup | Olive oil | | 1/3
| cup | Basalmic Vinegar | | | Course Grd Pepper and Salt | | | To taste | | | Eggplant -- 5 to6 in. long | | | Mushrooms Pieces or caps |
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Procedures:
| 1 | Cut lenthwise,all eggplants in half. | | 2 | Cut each half lenth-wise into thirds. | | 3 | Cut cross ways to make inch size pieces.(actually they will be small triangles). | | 4 | Add ?cu. | | 5 | Olive oil to saute pan. | | 6 | Add eggplant and peppers,,sautee med.heat 4-5 min. do not overcook. | | 7 | Egg"plt should be firm. | | 8 | Add garlic and stir. | | 9 | Cook 1 minute. | | 10 | Remove from heat and place in bowl. | | 11 | Add mint, basil, pepper and basalmic vinegar. | | 12 | Taste for salt. | | 13 | Serve at room temp |
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