🫙 From the Spice Rack

Caponata Pockets

Name: Caponata Pockets
Ingredients: 1 medium onion -- chopped (1/2 cup); 2 clove garlic -- crushed; 1 1/2 large eggplants -- peeled and chopped (7 cups); 1 medium tomato -- chopped (3/4 cup); 2 tablespoon chopped fresh basil; 2 teaspoon dried basil leaves; 2 tablespoon red wine vinegar; 1/4 teaspoon pepper

Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook...

sideeasy

Ingredients8 items

Ingredients

1medium onion -- chopped (1/2 cup)
2clovegarlic -- crushed
11/2 large eggplants -- peeled and chopped (7 cups)
1medium tomato -- chopped (3/4 cup)
2tablespoonchopped fresh basil
2teaspoondried basil leaves
2tablespoonred wine vinegar
1/4teaspoonpepper

Directions

1
Heat oil in 10-inch nonstick skillet over medium heat
2
Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender
3
Stir in eggplant and tomato
4
Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender
5
Stir in chopped basil, vinegar, pepper and salt
6
Cover and refrigerate about 2 hours or until cool
7
drain if necessary
8
Line each pita bread half with lettuce, whole basil leaves and red bell peppers

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