Low Fat Caponata Recipe

Ingredients

1/2 cup chopped onion (about 1 medium)

2 cloves garlic, crushed

1 tablespoon olive oil

7 cups chopped, pared eggplant

-- (about 1-1/2 pounds)

3/4 cup chopped tomato (about 1 medium)

2 tablespoons chopped fresh or

2 teaspoons dried basil

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Method

Cook onion and garlic in oil in 10-inch nonstick skillet over medium heat until onion is tender.

Stir in eggplant and tomato.

Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender.

Stir in remaining ingredients.

Cover and refrigerate about 2 hours or until cool.

ABOUT 3 CUPS DIP.

MICROWAVE DIRECTIONS: Place onion, garlic and oil in 3-quart microwavable casserole.

Cover tightly and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until onion is tender.

Stir in eggplant and tomato.

Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until eggplant is very tender.

Stir in remaining ingredients.

Cooks Comments and Tips