Eggplant Appetizer (caponatina)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Peppers | 1 | Servings | |
INGREDIENTS
| 1 | lb | Small |
| 1/4 | c | Coursely chopped garlic |
| not from a jar | ||
| 4 | oz | Can |
| Drained, or fresh | ||
| Chopped), Chopped | ||
| 1 | Red Bell Pepper, in 1/2 in | |
| Pieces | ||
| 1/4 | c | Coursely chopped FRESH Mint |
| Leaves | ||
| 1/4 | c | Coursely chopped FRESH Basil |
| Leaves | ||
| 1/4 | c | Olive oil |
| 1/3 | c | Basalmic Vinegar |
| Course Grd Pepper and Salt | ||
| To taste | ||
| Eggplant, 5 to6 in. long | ||
| Mushrooms Pieces or caps |
INSTRUCTIONS
Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt should be firm. Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp. Recipe By : Merengo File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1346
Calories From Fat: 802
Total Fat: 90.8g
Cholesterol: 123.7mg
Sodium: 3422.5mg
Potassium: 150.2mg
Carbohydrates: 93.9g
Fiber: 4.1g
Sugar: 16.6g
Protein: 40.7g