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Caponata (Eggplant dip) |
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Ingredients
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* 1 small eggplant cubed
* 1/4 cup olive oil
* 2 stalks celery sliced
* 1/2 cup green olives chopped
* 1 small onion minced
* 1 clove garlic minced
* 1 tblsp capers
* 1/4 cup tomato paste
* 1/4 cup vinegar
* 1 tblsp sugar
* 1 teasp salt
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Directions
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1. Heat oil in skillet and fry eggplant cubes until lightly browned
2. Add celery, olives, onion and garlic
3. Cook until vegetables are crisp tender
4. Add remaining ingredients and simmer 15 mins
5. Remove from heat and cool
6. Place in covered container and refrigerate until throughly chilled
7. Serve as an appetizer on toasted ciabatta bread slices or baquette slices
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Submitted By
| Karen Singer runs a successful, fun business with her family in northern NJ. When not organizing fundraisers or coaching others to success as a diamond team leader with her company, Karen enjoys collecting regional cookbooks and trying new recipes. To read more go to: www.noplacelikehome4u.com
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