Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Don F. Easley      

Recipe Categories:

    Caponata Appetizers


    Source of Recipe


    Master Chef Don's 2009 Collection

    Recipe Introduction


    Prep: 15 minutes
    Cook: 55 minutes

    Serves: 5

    List of Ingredients




    1 tablespoon vegetable oil
    1 large eggplant, cut into cubes (about 8 cups)
    1 Spanish onion, chopped (about 2 cups)
    1 large red pepper, chopped (about 1 cup)
    2 clove garlic, minced
    1 can (10 3/4 ounces) Condensed Tomato Soup
    1 1/3 cup water
    1 teaspoon dried oregano leaves, crushed
    Assorted crackers

    Recipe




    Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.

    Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.

    Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.

    Tip: Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |