Caponata I

Name: Caponata I
Yield: 6.0
Ingredients: 2.0 pound Eggplant And Cut Into Inch Cubes; 0.25 cup Extra Virgin Olive Oil More If Necessary; 2.0 Garlic; 1.0 Md Yellow Or Red Onion Cut In Half And Sliced; 2.0 cup Sliced Celery; 2.0 cup Chopped Ripe Paste Tomatoes Such As Roma; 2.0 tablespoon Red Wine Vinegar Or More To Taste; 2.0 tablespoon Small Capers Or Chopped Large Capers; 0.25 cup Fresh Basil Leaves Sliced Thinly At The Last Minute; 3.0 tablespoon Toasted Pine Nuts Or Chopped Walnuts Chopped Fresh Parsley

Caponata I — a community recipe on Potlikkr.

🍽 Serves 6.0

🍽️

Ingredients

2.0 lb Eggplant And Cut Into Inch Cubes
0.25 cup Extra Virgin Olive Oil More If Necessary
2.0 Garlic
1.0 Md Yellow Or Red Onion Cut In Half And Sliced

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Method (preview)

1
Place the eggplant cubes in a colander and sprinkle
2
them generously with salt. Let stand at least 1/2

hour; rinse well under cold water, drain, and pat dry

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