Caponata

Serving Size : 48
Ingredients

for prepare Caponata

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	chopped onion (about 1 medium)
2	cloves	garlic - crushed
1	tablespoon	olive oil
7	cups	chopped - pared eggplant
about 1-1/2 pounds caponata
3/4	cup	chopped tomato (about 1 medium)
2	tablespoons	chopped fresh or
2	teaspoons	dried basil
2	tablespoons	red wine vinegar
1/4	teaspoon	salt
1/4	teaspoon	pepper

Cook onion and garlic in oil in 10-inch nonstick skillet over medium heat until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until cool. ABOUT 3 CUPS DIP. MICROWAVE DIRECTIONS: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until onion is tender. Stir in eggplant and tomato. Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until eggplant is very tender. Stir in remaining ingredients.

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