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Baby Boomer Recipes | Eggplant Caponata

Sicilian Eggplant Caponata

Rebecca Forstadt Olkowski
A colorful and nutritious appetizer that you can spread on crusty bread.
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Course Side Dish

Ingredients
  

  • 1 - 2 Tbsp extra virgin olive oil
  • 1 eggplant peeled and cut into small cubes
  • 1 cup tomatoes fresh ripe
  • 1 red bell pepper seeds removed - coarsely chopped
  • 1 green bell pepper seeds removed -coarsely chopped
  • 1 onion coarsely chopped
  • 3 cloves garlic minced
  • 15 black olives imported - pitted and chopped
  • 1/4 cup capers drained
  • 1/2 tsp red crushed pepper
  • 1/4 cup Italian parsley fresh chopped
  • 2 Tbsp basil or marjoram fresh chopped
  • 1 Tbsp Red Wine Vinegar

Instructions
 

  • In a large frying pan over medium heat, warm the olive oil and saute the eggplant for about 5 minutes.
  • Add the tomatoes, red peppers, green peppers, onion, and garlic. Reduce the heat to low and simmer for 10 minutes stirring occasionally.
  • Add the olives, capers, parsley, red crushed pepper, basil, and vinegar.
  • Turn the mixture into a large bowl. Cover and let it set for 2 hours before serving or refrigerate overnight. NOTE: It takes a little while for the flavors to blend for the best taste so don't serve it immediately.