Eggplant Caponata Dip

eggplant-caponata-dip

Ingredients

  • 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

Directions:

  • 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.

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