Eggplant Salad

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READY IN: 40mins
Recipe by Chriztie1502

Caponata (kah-poh-nah-tah), a recipe from Betty Crocker's New International Cookbook. Popular in Italy as part of an antipasto. A little salty as written, you may want to boil in less salt.

Ingredients Nutrition


  1. Cut eggplant into 3/4-inch cubes (about 5 cups).
  2. Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
  3. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
  4. Place eggplant and onion in glass or plastic bowl.
  5. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
  6. Toss. Stir in tomato and parsley.
  7. Cover and refrigerate at least 6 hours. Just before serving, stir in oil.

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