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EGGPLANT APPETIZER (CAPONATINA) by www.country-cooking.com
1 pound Small
1/4 cup Coursely chopped garlic --
(not from a jar)
4 ounces 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
Cut lengthwise, all eggplants in half. Cut each half length-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,,saute med.heat 4-5 min. Do not overcook.
Eggplant 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.
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