Eggplant Appetizer (caponatina) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Small,
1/4 cup: Coursely chopped garlic --,
, not from a jar
4 ounce: Can,
Drained, (or fresh
Chopped),
1 medium: Red Bell Pepper, in 1/2 in
Pieces,
1/4 cup: Coursely chopped FRESH Mint,
Leaves,
1/4 cup: Coursely chopped FRESH Basil,
Leaves,
1/4 cup: Olive oil,
1/3 cup: Basalmic Vinegar,
Course Grd Pepper and Salt,
To taste,
Eggplant, 5 to6 in. long
Mushrooms Pieces or caps,
Directions:
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. Eggplt
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
Source from luhu.jp
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. Eggplt
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
Source from luhu.jp
Tags
Appetizers