Eggplant Appetizer (Caponatina) Recipe

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Eggplant Appetizer (Caponatina) Recipe from Recipes 4U


Eggplant Appetizer (Caponatina) Recipe

Recipe Ingredients

1 lb small
1/4 cup coursely chopped garlic --
1 (not from a jar)
4 oz can
1 drained -- (or fresh
1 chopped)
1 medium red bell pepper -- in 1/2 in
1 pieces
1/4 cup coursely chopped fresh mint
1 leaves
1/4 cup coursely chopped fresh basil
1 leaves
1/4 cup olive oil
1/3 cup basalmic vinegar
1 course grd pepper and salt
1 to taste
1 eggplant -- 5 to6 in. long
1 mushrooms pieces or caps

Recipe Preparation

Cut lenthwise,all eggplants in half. Cut each half lenth-wise into
thirds. Cut cross ways to make inch size pieces.(Actually they will
be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant
and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt
should be firm. Add Garlic and stir. cook 1 minute. Remove from heat
and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar.
Taste for salt. Serve at room temp.

Recipe By : Merengo



Servings: 1




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Eggplant Appetizer (Caponatina) Recipe

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