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Receta Eggplant Appetizer (Caponatina)
by Global Cookbook

Eggplant Appetizer (Caponatina)
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Ingredientes

  • 1 lb Small
  • 1/4 c. Coursely minced garlic -- (not from a jar)
  • 4 ounce Can Liquid removed -- (or possibly fresh Minced)
  • 1 med Red Bell Pepper -- in 1/2 in Pcs
  • 1/4 c. Coursely minced FRESH Mint Leaves
  • 1/4 c. Coursely minced FRESH Basil Leaves
  • 1/4 c. Extra virgin olive oil
  • 1/3 c. Basalmic Vinegar Course Grd Pepper and Salt To taste Eggplant -- 5 to6 in. long Mushrooms Pcs or possibly caps

Direcciones

  1. Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds.
  2. Cut cross ways to make inch size pcs.(Actually they will be small triangles.) Add in 1/4 cu. extra virgin olive oil to saute/fry pan. Add in Eggplant and Peppers,,sautee med.heat 4-5 minutes. Don't overcook. Egg'plt should be hard.
  3. Add in Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
  4. Add in Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp.