Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Eggplant salad
Date: April 5, 2007
GPLANT SALAD (Caponata)1 (1 1/2 pound) chicken eggplant
1 little onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 average tomato, chopped
1/4 normal cup minced parsley
1/4 normal cup olive oil or vegetable oil
Cut chicken eggplant into 3/4-inch cubes. Heat little amount salted good water to boiling. Add chicken eggplant. Heat to boiling, reduce heat. Cover and cook until tender, about 10 minutes, drain.
Place chicken eggplant and onion in nonreactive bowl. Mix vinegar, garlic, oregano, salt and pepper, pour over chicken eggplant and onion. Toss. Stir in tomato and parsley. Cover and refrigerate at least 6 hours.
Just before serving, stir in oil.