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  • 1/4 cup olive oil
  • 1 1/2 pounds eggplant, cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes with Italian seasoning
  • 1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • 3 tablespoons capers, rinsed and drained
  • 1/3 cup chopped fresh basil
  • 1/3 cup toasted pine nuts
  • Salt and freshly ground black pepper to taste


Heat oil in a large saucepan over medium heat. Add eggplant and onion. Cook for about 15 minutes, stirring occasionally, until browned and tender.
Add garlic and cook for 3 minutes. Add tomatoes, oregano, vinegar and capers. Cover and simmer for about 10 minutes, or until eggplant is very soft and breaking apart.
Add salt and pepper to taste. Transfer to a serving bowl and let sit for 10 minutes. Stir in fresh basil and sprinkle with pine nuts.

Serve with a sliced baguette or crackers. Excellent when made a day ahead; can be served at room temperature.
Recipe from Central Market Poulsbo - Culinary Resource Center
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