Caponata

About 4 cups

Mom recently gave me this recipe, and George just loves it.

ingredients

1 large eggplant
salt
olive oil
1 onion, chopped
1 clove garlic, minced
16 ounces tomato puree
1/2 cup water
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper
2 cups olives, coarsely chopped
2 tbsp capers
1 cup chopped celery
1 tbsp sugar
2 tsp red wine vinegar
1 tbsp parsley

directions

Cut eggplant into 1" cubes. Salt, let sit for 1/2 hour and drain. In skillet, heat 2/3 cup olive oil. Add eggplant. Cook until translucent. Take out and drain on paper towel. Add 2 tbsp oil to skillet. Add onion and garlic and fry until golden. Stir in puree, water, oregano, basil, pepper and celery. Cover and simmer 30 minutes. Add eggplant, olives, capers, sugar, vinegar and parsley. Mix well. Cover and simmer 15-30 minutes or until skin on eggplant is tender.

Source: Mom DiGioia