X
This website uses cookies to ensure you get the best experience on our website. By continuing to use this website, you consent to our use of these cookies.

BYTES: EGGPLANT CAPONATA

EGGPLANT CAPONATA

¾ cup olive oil
2 cloves garlic, crushed
1 large eggplant, peeled and cubed, about three cups
½ cup chopped green pepper
½ cup chopped onion
¼ cup minced parsley
1 tablespoon sugar
½ teaspoon seasoned salt
freshly ground pepper to taste
1 cup tomato paste
¼ cup water
3 tablespoons red wine vinegar
1 4-ounce can mushroom stems and pieces, undrained
½ cup small pimiento-stuffed olives

Heat the oil and the garlic in a heavy skillet. Add the eggplant, green pepper, onion, and parsley to the skillet, stirring well. Cover and cook the mixture over low heat for ten minutes.

In a small bowl, blend the sugar, oregano, basil, seasoned salt, and pepper. Add the tomato paste, water, and wine vinegar. Mix well. Add the tomato mixture to the skillet. Then, stir in the mushrooms and olives.

Cover and simmer over low heat until the eggplant is tender, but not too soft. Turn the eggplant into a bowl. Cover and refrigerate it overnight. Serve with crackers.
 
Back

Graland Country Day School

Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.