Title: Eggplant Appetizer (Caponatina)
Categories: Appetizer
Yield: 1 Servings

1	lb	Small
1/4	c	Coursely chopped garlic --
		(not from a jar)
4	oz	Can
		Drained -- (or fresh
		Chopped)
1	md	Red Bell Pepper -- in 1/2 in
		Pieces
1/4	c	Coursely chopped FRESH Mint
		Leaves
1/4	c	Coursely chopped FRESH Basil
		Leaves
1/4	c	Olive oil
1/3	c	Basalmic Vinegar
		Course Grd Pepper and Salt
		To taste
		Eggplant -- 5 to6 in. long
		Mushrooms Pieces or caps

Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt should be firm. Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp.

Recipe By : Merengo

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