EGGPLANT CAPONATA

In recent years I have turned into a groccery shopping addict, unable to stop myself from putting at least 2 of everything into my basket. With common sense out the window I usually return home with 5 butternut squash “just in case I run out”.

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic
• 2 onions finely diced
• 4 cups chopped eggplants
• 4 cups chopped tomatoes
• 1 red pepper thinly sliced
• 3 tbsp white vinegar
• 2 tbsp capers
• 1/2 cup chopped basil

Instructions

1. In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt
2. Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top

for full instruction please see : everylastbite.com

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