Recipe type: Worknight Dinner Recipe, Cooking for a Crowd
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 tablespoon olive oil
1 large onion, diced (I used 1 cup frozen)
4 or more garlic cloves, chopped (Used 2 tsp. chopped fresh garlic)
1 large globe eggplant, tip and tail trimmed, skin on, diced into very small pieces
2 large fresh tomatoes, diced small
3 Tablespoons red wine vinegar
2 Tablespoons capers
Salt & pepper to taste
Kalamata olives (optional)
Fresh basil (optional)
Toasted pine nuts (optional)
Instructions
In a large pot or Dutch oven, heat the oil until it shimmers over medium-high heat. Add the onion, garlic and eggplant as they're prepped, stirring to coat with oil each time.
Cook, stirring often, until eggplant has softened and becomes slightly brown, about 15 minutes. Add the tomato, vinegar and capers.
Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste.
Serve warm, at room temperature or refrigerate and serve cold.
Recipe by In Good Taste at http://ingoodtaste.kitchen/eggplant-caponata/