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Eggplant Salad (Caponata)
1 (1 1/2 pound) eggplant
1 small onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, chopped
1/4 cup minced parsley
1/4 cup olive oil or vegetable oil
Cut eggplant into 3/4-inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
Place eggplant and onion in non-reactive bowl.
Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss.
Stir in tomato and parsley.
Over and refrigerate for at least 6 hours.
Just before serving, stir in oil.
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