Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
EGGPLANT SALAD (Caponata)
1 (1 1/2 pound) eggplant
1 small onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, chopped
1/4 cup minced parsley
1/4 cup olive oil or vegetable oil
Cut eggplant into 3/4-inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
Place eggplant and onion in nonreactive bowl. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss. Stir in tomato and parsley. Cover and refrigerate at least 6 hours.
Just before serving, stir in oil.
