A multiple personalities delicious rustic Italian dish---Eggplant Caponata, flavored with garlic, fresh tomatoes, raisins, cranberry, red onions, cilantro, minced pork & chili flakes. & a touch of vinaigrette.
Pan fried eggplant in small batches for few minutes until slightly brown.set aside. heat some oil, saute celery,onion, add tomatoes, caper, salt & pepper & red wine vinegar, stir occasionally, stir in black olive, raisins, sugar & cranberry for few minutes until the gravy is thicken. Return the eggplants to the pan & stir for another 3 minutes, add chili flakes, cilantro or basil, stir & serve. Enjoy! This dish can be Served warm or cold.
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