Caponata(Salad)

Name: Caponata(Salad)
Ingredients: 1 medium eggplant (about 1 1/2 lb.); 1 small onion, chopped (about 1/4 c.); 2 Tbsp. white wine vinegar; 1/2 tsp. dried oregano leaves; 1/2 tsp. salt; 1/4 tsp. pepper; 1 clove garlic, chopped; 1 medium tomato, chopped (about 3/4 c.); 1/4 c. chopped fresh parsley; 1/4 c. olive or vegetable oil

10 ingredients

10 steps

Ingredients

1 medium eggplant (about 1 1/2 lb.)
1 small onion, chopped (about 1/4 c.)
2 Tbsp. white wine vinegar
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, chopped
1 medium tomato, chopped (about 3/4 c.)
1/4 c. chopped fresh parsley
1/4 c. olive or vegetable oil

Directions

1

Cut eggplant into 3/4-inch cubes (about 5 cups).
2

Heat 1/2 cup water (salted if desired) to boiling.
3

Add eggplant.
4

Heat to boiling; reduce heat.
5

Cover and cook about 10 minutes or until tender; drain.
6

Place eggplant and onion in medium glass or plastic bowl.
7

Mix vinegar, oregano, salt, pepper and garlic. Pour vinegar mixture over eggplant mixture; toss.
8

Stir tomato and parsley.
9

Cover and refrigerate at least 6 hours.
10

Just before serving, stir in oil.