Eggplant Antipasto . Caponata Siciliano

total time:: 45 min

Makes 3/4 quart

This is like a relish to serve plain or on bread, at room temperature or chilled.

ingredients

3/4 lb. Eggplant, unpared and cubed
1/8 c. Olive Oil
1/2 Large Onion, diced (1/4")
1/2 Large Garlic CLove, minced
1/2 16 oz can Tomato Purée
1/4 c.Water
1/4 tsp. Dried Oregano
1/4 tsp. Dried Basil
1/2 c. sliced Celery
5/8 c. Pimiento Stuffed Olives
1 1/2 tsp. Sugar
1 tsp. Capers
1 Tbsp. Minced Parsley
1 Tbsp. Red Wine Vinegar
1 Large Red Pepper
4 Large Black Olives
1/8-1/4 tsp. Dried Red Hot Pepper Flakes

directions

Heat oil over medium heat and brown the eggplant stirring often until tender. Remove with a slotted spoon.If necessary add more oil and brown onion and garlic. Stir in tomato puree, water, oregano, basil, celery and peppers. Cover and simmer 30 minutes. Add the rest of the ingredients and simmer until eggplant skin is tender, 15-30 minutes.

Source: Lorene Schratter