Caponatax Recipe

Ingredients
<br>- 2 teaspoons olive oil
<br>- 1 onion, chopped
<br>- 2 cloves garlic, finely chopped
<br>- 7 cups chopped, peeled eggplant
<br>- 1 tomato, chopped
<br>- 2 tablespoons dried basil
<br>- 2 tablespoons red wine vinegar
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon pepper
<br><p></p>Directions
<br>step 1: Heat oil in 10-inch nonstick skillet over medium heat.  Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
<br>step 2: Stir in eggplant and tomato.  Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender.  Stir in remaining ingredients.
<br>step 3: Cover and refrigerate about 2 hours or until cool.  Garnish with fresh oregano if desired.
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Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 7 cups chopped, peeled eggplant
- 1 tomato, chopped
- 2 tablespoons dried basil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions
step 1: Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
step 2: Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients.
step 3: Cover and refrigerate about 2 hours or until cool. Garnish with fresh oregano if desired.

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