Eggplant Caponata Recipe
Do check out this palate-soothing Eggplant Caponata recipe. This Eggplant Caponata is so tasty that I cannot resist serving it as a Side Dish often. Use the freshest of Eggplant Eggs available to get a delicious Eggplant Caponata. In my opinion, if one is a chef, one ought to have a personal recipe of Eggplant Caponata, just like I do.
Ingredients
2 teaspoons olive oil
1 eggplant, peeled, if desired, and cubed
3 fresh tomatoes, cubed
1 teaspoon sugar
1/4 cup red wine vinegar
3 tablespoons capers
1/4 cup black olives, pitted and chopped
1/4 cup chopped fresh parsley or basil
Salt and pepper
OPTIONAL INGREDIENT
1/2 red onion, chopped
Directions
1. Heat a nonstick skillet over medium heat and add oil. When the oil is hot, add egg plant and saute for about 5 minutes or until slightly browned.
2. Reduce heat to low. Cover and cook about 20 minutes or until soft.
3. Raise heat to high, add tomatoes, and cook for about 5 minutes. Add remaining ingredients and add salt and pepper to taste.
2. Reduce heat to low. Cover and cook about 20 minutes or until soft.
3. Raise heat to high, add tomatoes, and cook for about 5 minutes. Add remaining ingredients and add salt and pepper to taste.
