Prep 30 mins
Cook 10 mins
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.
- 1 medium eggplant (about 1 1/2 pounds)
- 1 small onion, chopped
- 2 tablespoons white wine vinegar
- 1 garlic clove, chopped
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 medium tomatoes, chopped
- 1⁄4 cup snipped parsley
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- Cut eggplant into 3/4-inch cubes (about 5 cups).
- Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
- Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
- Place eggplant and onion in glass or plastic bowl.
- Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
- Toss. Stir in tomato and parsley.
- Cover and refrigerate at least 6 hours. Just before serving, stir in oil.