Aubergine Appetizer (Caponatina) Recipe

• 1 lb Small
• 1/4 c. Coursely minced garlic -- (not from a jar)
• 4 ounce Can Liquid removed -- (or possibly fresh Minced)
• 1 med Red Bell Pepper -- in 1/2 in Pcs
• 1/4 c. Coursely minced FRESH Mint Leaves
• 1/4 c. Coursely minced FRESH Basil Leaves
• 1/4 c. Extra virgin olive oil
• 1/3 c. Basalmic Vinegar Course Grd Pepper and Salt To taste Aubergine -- 5 to6 in. long Mushrooms Pcs or possibly caps

1. Cut lenthwise,all aubergines in half.
2. Cut each half lenth-wise into thirds.
3. Cut cross ways to make inch size pcs.
4. (Actually they will be small triangles.)
5. Add in 1/4 cu.
6. extra virgin olive oil to saute/fry pan.
7. Add in Aubergine and Peppers,,sautee med.heat 4-5 minutes.
8. Don't overcook.
9. Egg'plt should be hard.
10. Add in Garlic and stir.
11. cook 1 minute.
12. Remove from heat and place in bowl.
13. Add in Mint, Basil, Pepper and Basalmic vinegar.
14. Taste for salt.
15. Serve at room temp.

garlic, liquid removed, red bell pepper, fresh basil, extra virgin olive oil, vinegar

Taken from cookeatshare.com/recipes/aubergine-appetizer-caponatina-71403 (may not work)