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Eggplant, Tomato and Caper Salad

Eggplant, Tomato and Caper Salad

Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Warm, at room temperature or chilled, add this delicious vegetable salad to your Easter or Passover meal and you'll marvel at everyone's delight.

Ingredients

Uncooked eggplant

1 pound(s), unpeeled, diced

Table salt

2 tsp

Onion

1 medium, diced

Garlic

2 clove(s), medium, minced

Sugar

1 Tbsp

Tomato

2 medium, very ripe, seeded and diced

Vinegar

3 tbsp(s), sherry-flavored

Capers

3 tbsp(s), chopped if large

Fresh parsley

2 Tbsp, fresh, chopped

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Instructions

  1. Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Toss and set aside for 10 minutes; rinse and drain.
  2. Spray a large nonstick skillet with olive oil cooking spray. Add onion and cook slowly over low-medium heat until tender, about 5 minutes. Add garlic, sugar, eggplant and tomatoes; cook over medium-high heat, stirring occasionally, until eggplant is very soft, about 15 minutes. Cool to room temperature. Stir in vinegar, capers and parsley; season to taste and serve. Yields about 3/4 cup per serving.

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