Eggplant Caponata Dip


½ cup extra virgin olive oil
2 garlic cloves, minced
1 large onion, diced
2 celery ribs, diced
1 red pepper, seeded and diced
2 eggplant, cut into ½-inch cubes
2 tomatoes, peeled, seeded and chopped
2 tablespoons capers, drained
½ cup pitted green olives
¼ cup red wine vinegar
¼ cup chopped parsley
Salt and pepper


Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.


This quick and easy tasty Eggplant Caponata is perfect for any party appetizer spread. Printed courtesy of Westside Market NYC’s.


Wednesday, October 24, 2012 - 9:59am


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