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Eggplant Salad (Ensalada de Berenjenas)

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(Recipe ID: 765)

Serves 12

Preparation time: 20 minutes; Cook time: 35 minutes

Source: Chef Joseph Lowery

Delicious Spanish appetizer or salad- also vegetarian.


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  • 1/4 cup Extra Virgin Olive Oil and more if necessary *
  • 2 pounds Eggplant, unpeeled and cut into 1/2" cubes
  • Salt and Pepper, to taste
  • 1 medium White Onion, chopped
  • 1 Red Bell Pepper, cut into 1/2" squares
  • 1 Green Bell Pepper, cut into 1/2" squares
  • 3 Tomatoes, peeled and chopped
  • 1/4 cup Sugar
  • 2 Tablespoons Red Wine Vinegar *
  • 2 Tablespoons Capers


  1. Heat 1/4 cup oil in a large skillet.  When very hot, add eggplant and toss to coat with oil.
  2. Lower heat to medium, season with salt and pepper and cook until eggplant begins to color.  Remove and drain on paper towels.
  3. Add a bit more oil to skillet and cook the onions and peppers until they are soft.
  4. Stir in tomatoes and cook until most of the liquid has evaporated.
  5. Return to the skillet the cooked eggplant cubes and the sugar, vinegar and capers  Reduce heat to low and cook until the eggplant is soft.  Taste for seasoning and serve hot or room temperature with toasted bread or crackers.

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