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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to Vegetable Recipes
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