California Caponata


  • Thinly sliced French or sourdough bread warmed or toasted for serving
  • 1 large red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 medium eggplant
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup water
  • + 1 more ingredients
    • 2 tablespoons balsamic vinegar

1. Preheat the oven to 400F. Place the eggplant on a baking sheet and prick in several spots. Bake for 50 minutes, or until very tender. Remove from the oven. Let cool, then peel and cut into 1/2-inch cubes. 2. While the eggplant is baking, heat the olive oil in a large skillet over medium heat. ...

View full recipe at SpringPad


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