Guest Blogger: Lia Vacaaro
http://ohsolia.com/
Eggplant Caponata
Directions
2 Medium Japanese Eggplants
2 Green Tomatoes
8 Cherry Tomatoes
3 Cloves of Garlic
3 Tbsp Cinnamon Basil
2 tsp Fresh Oregano
Himalayan Pink Salt
Cracked Black Pepper
1/4 c Red Wine Vinegar
EVOO
1/4 cup finely chopped sweet yellow onion
Notes
Rinse all herbs and vegetables
Peel and finely chop garlic cloves, or mince
Chop Green tomatoes into small 1/2″ cubed pieces
Cut cherry tomatoes into halves
Chop eggplant into small cubed pieces about 1/2″-1″ pieces
Chop basil leaves
In a large pan, drizzle and lightly coat pan with Extra Virgin Olive Oil, on medium low heat
Add 1 clove chopped garlic and add all chopped onions
Cook and stir for 1 minute
Add eggplant and salt/pepper for taste
Cook for 8 minutes, stirring occasionally
Add fresh herbs to the mix and the red wine vinegar
Put heat on low and cover with a lid (do not cover fully), for 8 minutes, stirring occasionally
Add all tomatoes
Add a bit of EVOO as needed, so prevent sticking to the pan
After another 8 minutes remove lid, add a pinch of salt and pepper
Cook mixture on medium low for 5- 8 minutes until eggplant is soft, stirring as needed
Turn off heat, cool for 5 minutes
Plate and top with additional cinnamon basil
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