HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Snacks & Appetizers -> Dips and Spreads Caponata Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 5 tbsp. olive oil 1 1/2 pounds stemmed, unpeeled eggplant cut into 1/2 inch cubes 1 1/2 cups cubed onion 1 tbsp. minced garlic 14 1/2 ounce can chopped tomatoes with italian seasoning 3 tbsp. red wine vinegar 2 tbsp. capers, drained 1/4 cup chopped fresh basil 1/2 tsp. salt 1/2 tsp. pepper toasted pine nuts for garnish Directions Cook eggplant, onion and garlic with oil until eggplant is tender and browned, about 15 minutes. Add tomatoes with juice, vinegar and capers. Cover and simmer 15 minutes. Stir in basil, salt and pepper. Serve hot, warm or cold. Garnish with toasted pine nuts before serving. 6 to 8 servings. View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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