Eggplant Appetizer (Caponatina) Recipe
1 lb. small eggplants (5-6 inches long)
Mushroom caps or pieces
1/4 cup of fresh basil leaves, chopped coarsely
1/4 cup of garlic, chopped coarsely
1/3 cup of balsamic vinegar
4 ozs. Can, drained OR 1 med. chopped into 1/2-inch red bell pepper
1/4 cup of fresh mint leaves, chopped coarsely
1/4 cup of olive oil
Salt & coarsely ground black pepper
All the eggplants should be cut into half lengthwise. Then slice each halved eggplant lengthwise in 3 parts. Then, cut it cross ways to make 1-inch sized pieces.
To a saute pan, pour in 1/4 cup of olive oil then add in eggplants and bell peppers and continue sauteing on medium heat for 4-5 mins.
Make sure to not overcook it. The eggplant should still be quite firm. Then, add in garlic then stir it up and cook for another minute.
Take it out of the heat then put in a bowl. Lastly, add in balsamic vinegar, pepper, basil and mint leaves then check on the taste and add more salt if necessary.
