Recipe - Eggplant Appetizer (Caponatina)

1 pound Small
One fourth cup Coursely chopped garlic
(not from a jar)
4 ounce Can
Drained (or fresh
Chopped)
1 md Red Bell Pepper in One half in
Pieces
One fourth cup Coursely chopped FRESH Mint
Leaves
One fourth cup Coursely chopped FRESH Basil
Leaves
One fourth cup Olive oil
1/3 cup Basalmic Vinegar
Course Grd Pepper and Salt
To taste
Eggplant 5 to6 in. long
Mushrooms Pieces or caps

Cut lenthwise,all eggplants in half. Cut each half lenthwise into thirds.
Cut cross ways to make inch size pieces.(Actually they will be small
triangles.) Add One fourth cu. olive oil to saute pan. Add Eggplant and
Peppers,,sautee med.heat 45 min. Do not overcook. Egg'plt should be firm.
Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room
temp.

Recipe By : Merengo

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip