Eggplant Appetizer-Relish (Caponata) Recipe
This eggplant appetizer relish or caponata is an italian recipe often served with meals. Made with eggplant, green pepper, onions and parsley, the eggplant appetizer relish is savory and herbed with the flavors of basil and oregano in it. Blended with tomato paste, and wine, the eggplant appetizer relish is chilled and best served with crackers.
Ingredients
3/4 cup olive oil
2 cloves garlic, crushed or minced
1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon seasoned salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
3 tablespoons red wine vinegar
1 can (4 ounces) mushroom stems and pieces (do not drain)
1/2 cup very small pimento stuffed olives
Directions
Heat the oil and garlic in a large, heavy skillet.
Add the eggplant, green pepper, onion, and parsley; toss to mix.
Cover tightly and cook over low heat about 10 minutes.
Meanwhile, blend sugar, oregano, basil, salt, and pepper.
Add tomato paste, water, and wine vinegar; mix well.
Add to mixture in skillet and stir in remaining ingredients.
Cover and cook gently until eggplant is just tender (not mushy).
Turn into a bowl and store, covered, in refrigerator overnight to allow flavors to blend.
Serve with crackers.
Add the eggplant, green pepper, onion, and parsley; toss to mix.
Cover tightly and cook over low heat about 10 minutes.
Meanwhile, blend sugar, oregano, basil, salt, and pepper.
Add tomato paste, water, and wine vinegar; mix well.
Add to mixture in skillet and stir in remaining ingredients.
Cover and cook gently until eggplant is just tender (not mushy).
Turn into a bowl and store, covered, in refrigerator overnight to allow flavors to blend.
Serve with crackers.
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