Caponata
6 tablespoons olive oil
1 - 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
5 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice, or use fresh tomatoes
3 tablespoons red wine vinegar
2 tablespoons drained capers
1 cooked green pepper
1/3 cup chopped fresh basil
¼ tsp. salt
¼ tsp. pepper
Toasted pine nuts
• Heat oil in a heavy large pot over medium heat.
• Add eggplant, pepper, onion, and garlic cloves.
• Sauté until eggplant is soft and brown, about 15 minutes.
• Add diced tomatoes with juice, then red wine vinegar and drained capers.
• Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
Mix in fresh basil.
• Transfer caponata to serving bowl. Sprinkle with toasted pine nuts.
• Serve warm, at room temperature, or cold.
• Cook’s Note: Caponata can be made 2 days ahead. Cover and chill.
Serves 8