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Eggplant Caponata with Pasta
Serves 4.
Ingredients
1 eggplant, large, peeled, diced
2 tbsp olive oil
1 onion, small, chopped
3 tsp garlic, minced
2 tsp capers, chopped
4 tomatoes, diced
Quarter cup dry white wine
Half cup water
2 tbsp balsamic vinegar
2 tbsp basil, chopped
1 tbs parsley, chopped
2 tbsp chopped green onions
Sprinkle eggplant with salt and place a large bowl. Place a nonstick pan over medium heat and when it is hot, add eggplant. Cook until eggplant is golden brown on all sides, 10 to 15 minutes. Remove the eggplant from the pan, drain on paper towels, and set aside.
Cook onion in oil for one minute. Add garlic and cook 1 minute more. Add the cooked eggplant, capers, tomatoes, wine, water, and salt to taste, stirring well. Reduce heat to medium and cook until the eggplant is very soft and the caponata has a thick consistency, about 15 minutes.
After cooking, finish the caponata with vinegar, basil, parsley, and chopped green onions. Allow to cool for 10-15 minutes before serving over cooked pasta.
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