Eggplant Salad

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.