| EGGPLANT CAPONATA WITH CHIVES |
From homecooking.about.com
1 large eggplant, peeled and chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4-6 cherry tomatoes, chopped
1 tablespoon balsamic or red wine vinegar
½ cup chopped chives
Place chopped eggplant in a colander and sprinkle with salt. Set aside
to drain on a plate or in the sink for 1 hour. In a large skillet over
medium high heat, sauté onion in oil, stirring frequently, until golden,
about 8 minutes. Add garlic and celery and sauté for 2 minutes more.
With hands, squeeze moisture from chopped eggplant and add to the
skillet. Cook, stirring frequently, until eggplant is tender, about 10
minutes. Remove from heat and let cool to room temperature. Stir in
tomatoes, vinegar, and chives. Serve chilled or at room temperature.
1 large eggplant, peeled and chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4-6 cherry tomatoes, chopped
1 tablespoon balsamic or red wine vinegar
½ cup chopped chives
Place chopped eggplant in a colander and sprinkle with salt. Set aside
to drain on a plate or in the sink for 1 hour. In a large skillet over
medium high heat, sauté onion in oil, stirring frequently, until golden,
about 8 minutes. Add garlic and celery and sauté for 2 minutes more.
With hands, squeeze moisture from chopped eggplant and add to the
skillet. Cook, stirring frequently, until eggplant is tender, about 10
minutes. Remove from heat and let cool to room temperature. Stir in
tomatoes, vinegar, and chives. Serve chilled or at room temperature.
