Eggplant Caponata Appetizer
Ingredients
- 2 eggplants
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 tomato
- 1 onion
- 3 garlic cloves
- Raisins
- 1 tablespoon vinegar
- 1 tablespoon oregano
- Chopped parsley
- Salt and pepper
- Olive oil
Preparation
Chop all vegetables into bite-sized pieces
Heat olive oil in a large skillet over medium heat
Sauté eggplant until browned and softened, then remove and set aside
In the same skillet, add onion and garlic, cook until fragrant
Add bell peppers, zucchini, and tomato, cook until vegetables are tender
Stir in raisins, vinegar, oregano, salt, and pepper
Return eggplant to the skillet and mix well, cook for a few more minutes until flavors combine
Remove from heat and stir in chopped parsley before serving
Tips
Eggplant may not be a favorite, but it shines in this dish, making it a great appetizer option for Christmas Eve dinner
