0 recipes from contoocook and beyond


1-L/2 LB. eggplant unpeeled sliced into l/2″ slicrs
5 tbsps. olive oil
4 cloves garlic minced
l med, onion cubed
l pt. cherry tomatoes halved
2 tbsps. drained capers
l/4 cup black olives, pitted abnd chopped
l/3 cup chopped frresh basil
2 tbsps. balsamic vinegar
Liberally salt the eggplant in colander for half an hr, rinse and pat dry. combine olive o8il and garlic. heat a hrilk and place eggplant slices on grill. brush with olive oil and turn afte4 3 mins. continue grilling t9ill deep brown on both sides. set aside. when cool cut into smaller pieces. meanwhile toss remaining oil and garlic with the onion and tomatoes,. grill in basket for 10 mins. tossing often until well cooked. in large bowl combine eggplant onions, cherry tomatoes capers olives and basil. sprinkle with balsamic vingar and toss well. season with pepper. let sit for l hr before serving.. carponayta will last up to one week in frig.
concord Monitor

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