Eggplant Salad
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
Leave a Comment