Volunteer Gardener

Eggplant Caponata

Eggplant Caponata

  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 medium sweet red pepper, minced
  • 1 pound eggplant, diced
  • 1 cup minced green onions
  • 2 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1/4 heaping cup black olives
  • 3 Tablespoons tomato paste
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano

Place oil in a large skillet over medium heat. Add red pepper, eggplant, onions and garlic. Cook 10 minutes, stirring frequently. Add remaining ingredients, stirring well. Cook over low heat, stirring frequently for 25 minutes. Transfer to serving bowl, cover and chill at least eight hours before serving. Yield: 3-1/2 cups.

 

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