Mary Caggiano's Eggplant Appetizer
Mary Caggiano'S Eggplant Appetizer is an moderately easy dinner. Made with 1 large eggplant, 1/4 c. oil, 1/2 c. chopped onion, 1/2 c. chopped tomatoes and 2 tbsp. vinegar, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Peel and cube eggplant; put in colander.
Sprinkle salt on and let drain to remove bitter taste.
Heat oil in large skillet; add onion and saute until tender, but not brown.
Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes.
Add vinegar and spices.
Chill.
Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.
π· Perfect Pairings
Complete your meal with these
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