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Ingredients

• 2 tablespoons to 3 tbsp. olive oil
• 1 large Vidalia onion, finely diced
•     or 1 large Spanish onion, finely diced
• 1 small eggplant, finely diced
• 1 yellow pepper, finely diced
• Coarse salt and freshly cracked black pepper
• 2 sprigs fresh thyme, chopped
• 1/2 teaspoon dried oregano
• 2 large Roma tomatoes, diced
• 1 tablespoon red wine vinegar
• Several leaves fresh basil, chopped

Description

Eggplant Caponata - A Recipe From Food Network Canada. Serve This Tangy Relish With Crusty Italian Bread For A Delicious Appetizer Or Hors D'oeuvre. Yield Is 4 Servings.

Food Network Canada