Caponatax Recipe

Caponatax Recipe

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 7 cups chopped, peeled eggplant
  • 1 tomato, chopped
  • 2 tablespoons dried basil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
  2. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients.
  3. Cover and refrigerate about 2 hours or until cool. Garnish with fresh oregano if desired.
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