A Caponata is a vegan marinated eggplant dish originating from Sicily, Italy. This is a delicious appetizer that gets even better the day after! It can be served both hot and cold.
Serve this sweet and sour Mediterranean vegetable dish as an appetizer
on small toasts (cut out slices of whole wheat toast with a cookie
cutter and top with the eggplant salad), on top of lettuce or simply as it
is together with some garlic bread.
It can also be served as a side dish. The vegetables are fried lightly, cooked and marinated and still this is an easy dish to make!
This eggplant salad keeps well in the refrigerator for up to a week.
TIP: When frying the eggplant bits, make sure to keep the oil really hot, and put only a small batch of eggplant pieces at a time, this makes the eggplant brown beautifully but without absorbing too much oil!
Apart from being such a delicious vegetable, eggplant is really healthy too. Read more about the health benefits of eggplants here: http://www.well-beingsecrets.com/eggplant-health-benefits/
Image courtesy of Cassinam at Italian Wikipedia, via Wikimedia Commons
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