Antipasti recipes - Egg Plant Caponata
 

 Good over bread or pasta.

Ingredients

• Olive oil
• Two large eggplants or four small eggplants, small dice
• One large red pepper, small dice
• One medium green pepper, small dice
• Two medium red onions, small dice
• Three tablespoons garlic, chopped
• Four tablespoons capers, divided
• Six anchovy fillets, minced
• One cup balsamic vinaigrette salad dressing
• 0.75 cup brown sugar
• 0.75 cup tomato puree
• One bunch basil, chiffonade
• Two tablespoons oregano
• Salt and pepper
• 0.5 cup red wine vinegar
• One cup pitted green olives

Directions

• Heat about one quarter inch of oil in a large saute pan
• Brown the eggplant in the oil in small batches
• Set aside in a stainless bowl
• Heat more oil
• Saute peppers until soft
• Add sauteed peppers to bowl with eggplant
• Cook onions and garlic until onions are tender
• Add brown sugar and vinegar and cook two minutes more
• Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
• Pour sauce over eggplant and pepper and toss to coat
• Add capers, anchovies and herbs, and mix well
• Adjust seasonings to taste
• Serve warm or at room temperature with slices of crusty italian bread

This is also excellent served hot on top of pasta, or chilled over a salad.