Eggplant (aubergine) Caponata

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large eggplant, unpeeled, cut in 1/2 inch cubes
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 6 tomatoes, ripe and chopped or 1 (14 ounce) can crushed tomatoes
• 1/2 cup chopped green olives
• 3 minced garlic cloves
• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon sea salt
• 3 tablespoons sugar
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 tablespoon capers, chopped

Recipe

• 1 combine all ingredients in a large enameled or stainless steel pot.
• 2 bring to a healthy simmer, stirring occasionally.
• 3 you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
• 4 the slow stewing method blends the flavors very nicely, and the caponata is great reheated.
• 5 serve with garlic bread or croistini.
• 6 if you decide to freeze this, it will stay for 2 months.