Eggplant Caponata

One thing  you probablly picked up on, is that Sicilians love their eggplant and their olives.  This recipe was actually given to me from a Calabrese friend and has been slightly modified from the San Francisco Chronicle.

INGREDIENTS (Serves 6 - 8)
1 large Eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded, chopped
6 ripe tomatoes, chopped (or 1 large 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

Combine all ingredients in a large enameled or stainless steel pot, and mix well. Bring to a healthy simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook 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 freez this, it will stay for 2 months.

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