Caponata

INGREDIENTS:

½ cup olive oil
2 cups diced celery
1 medium-sized eggplant, cut in ¾ inch cubes
1 large onion, chopped
⅓ cup wine vinegar
1 teaspoon sugar
2 large tomatoes, peeled and diced
1 cup water
1 tablespoon capers, drained
¼ cup sliced pimiento-stuffed olives
1 can (2¼ oz.) sliced ripe olives, drained
2 tablespoons parsley, minced
Salt to taste

 

INSTRUCTIONS:

Heat olive oil in a large frying pan.

Add celery and cook, until tender. Remove.

Add eggplant to pan and cook over medium heat, stirring, until it is lightly browned and tender enough to mash easily.

Add onion and cook, stirring until onion is soft, but not browned.

Add onion and eggplant to celery.

Add to the pan the vinegar, sugar, tomatoes, and water; cook over medium heat, stirring, for 5 minutes.

Return celery, eggplant, and onion to the pan.

Stir in the capers, olives, and parsley and simmer, uncovered for 20 minutes.

Taste and add salt, if needed.

Remove from heat, cool, and chill, covered, until ready to serve (at least overnight, and for as long as a week.)

Serve at room temperature.

Serves 6-8