This versatile eggplant salad flavored with garlic, bell pepper and onion, fresh tomatoes and herbs, topped with creamy feta cheese. Multiple personalities make one delicious dish that can be served as vegetarian meal, a side dish or an appetizer. This salad also known as Eggplant Caponata.
1 large yellow onion,
4-5 cloves garlic, minced
2 large eggplants
2 large red bell peppers
1/3 cup red wine vinegar or white vinegar
5 large ripe tomatoes, thinly sliced
Salt and pepper
2 Tbsp. fresh cilantro, chopped or fresh dill
1/2 cup feta cheese
Canola Oil for frying
Remove half the skin from eggplants with a vegetable peeler, cut into 1-inch chunks; sprinkle with salt and mix; let the eggplant to sit for about 30 minutes. Drain the eggplant water and pat dry with towel. Heat a large, heavy non-stick skillet over medium-high. Add about 1/4 cup of canola oil; add eggplant cubes and arrange in a single layer, as much as possible. Fry until golden brown on both sides. Continue until you finish all your eggplants.
Cut onions and bell peppers into stripes about 1 1/2 inches long. Saute them in little oil until they just become soft. Set aside.
In a large mixing bowl combine fried eggplants, sauted peppers and onions, sliced tomatoes, vinegar, garlic and fresh chopped cilantro.
Gently mix, be careful not to break up the eggplant . Season with salt and black pepper as desired. Sprinkle with feta and serve.
I love to serve with fresh crusty bread.