EGGPLANT (AUBERGINE) CAPONATA

Eggplant (Aubergine) Caponata image

Provided by Gingerbear

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

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1 large eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 tomatoes, ripe and chopped or 1 (14 ounce) can crushed tomatoes
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon capers, chopped

Steps:

Combine all ingredients in a large enameled or stainless steel pot.
Bring to a healthy simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with garlic bread or croistini.
If you decide to freeze this, it will stay for 2 months.

Nutrition Facts : Calories 210.8, Fat 14.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 20.8, Fiber 6, Sugar 13.3, Protein 2.8