Caponata

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 medium onion, diced
• celery, diced,half the onion amount
• 4 tablespoons extra virgin olive oil
• 3 -4 cloves garlic
• 4 anchovies
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 red bell pepper, diced into 1/2 inch cubes
• 1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds)
• 3 cups peeled and diced tomatoes
• 1 tablespoon red wine vinegar
• 3 tablespoons capers, drained
• 1/2 cup chopped black olives

Recipe

• 1 briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
• 2 meanwhile, mince the garlic, anchovies, salt and pepper together.
• 3 add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
• 4 add the diced pepper and eggplant.
• 5 cook over moderate heat until the eggplant is completely cooked, almost falling apart.
• 6 (eggplant is insatiable when it comes to oil. don't feed it. if the eggplant sticks too much, toss in a spoonful of water to loosen it.) add the tomatoes and simmer, partially covered, until the tomatoes are cooked — 10 to 15 minutes.
• 7 stir in the vinegar, capers, and olives.
• 8 simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
• 9 put in a bowl and let it cool uncovered.
• 10 when it's at room temperature, serve or refrigerate.