Caponata

(an appetizer lover's dream!)

Caponata ala Cindyann 

1 large eggplant

¾ cup olive oil

1 large onion, chopped

1 green pepper, chopped

3 stalks celery, chopped

1 cup tomato puree

½ cup chopped Calamata olives, pitted

1/3 cup red wine vinegar (or apple cider vinegar)

2 tablespoons sugar

1 ½ teaspoons salt

1 ½ tablespoons capers

1 jar marinated artichoke hearts, chopped (optional)

Cut unpeeled eggplant into cubes, about ½ to ¾ inch, in size. Heat olive oil in large, heavy pan over high heat; add eggplant and sauté, stirring regularly until browned. (about 10 minutes). Add onion, green pepper, celery and onion; continue cooking until vegetables are crisp-tender. Stir in remaining ingredients and cook 10 minutes more. Allow to cool to room temperature before serving. Store in refrigerator.

Notes: This recipe makes about 5 cups; what you will not use within a week should be frozen. After thawing, check seasoning again. Also, this is not a touchy food to prepare; use what you have. Don’t have celery, or don’t like it, leave it out. Instead of green pepper, try red bell pepper. Add some garlic if you like. I usually do not, since I may rub a clove over the dry toast before topping with this. 

I make this in India since ingredients are readily available; it is always loved there too!