Caponata (eggplant Appetizer)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 6 tablespoons olive oil
• 1 small onion, chopped
• 1 large celery, diced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 cup tomato (crushed)
• 2 tablespoons capers
• 1/2 cup green olives (pitted and halved)
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large eggplant (diced)

Recipe

• 1 in a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
• 2 add onion and celery cook covered 10 minutes, stirring often.
• 3 add next 8 ingredients, heat to boil
• 4 cover, simmer on low 20 minutes.
• 5 in a large non stick skillet heat 4 tbsp oil over medium heat. add eggplant cook 10 minutes or until tender stirring often.
• 6 stir tomato mixture into eggplant.
• 7 serve on slices of toasted french bread.