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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 Nonreactive Bowl. Mix Vinegar, Garlic, Oregano, Salt And Pepper; Pour Over Eggplant And Onion. Toss. Stir In Tomato And Parsley. Cover And Refrigerate At Least 6 Hours. just Before Serving, Stir In Oil. |
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