Italian Caponata

Recipe Ingredients

1 tablespoon	15ml	Eggplant - peeled, and (small)
		Cut into 1/2" cubes
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Tomatoes - chopped (medium)
1/2 cup	73g / 2.6oz	Chopped sweet yellow peppers
3 tablespoons	45ml	Wine vinegar
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1		Ground red pepper
1/2 cup	118ml	Pitted ripe olives - sliced
1 tablespoon	15ml	Snipped fresh basil or parsley
1 tablespoon	15ml	Capers - drained
		Fresh parsley sprigs - (optional)

Recipe Instructions

In a large skillet cook eggplant and onion in hot oil over medium heat for 5 to 6 minutes, or until just tender. Stir in tomatoes, sweet pepper, wine vinegar, tomato paste, sugar, salt and ground red pepper. Cook, uncovered, over low heat for 3 minutes, stirring occasionally. Remove from heat. Stir in olives, basil or parsley and capers. Cover; chill 2 to 24 hours.

Let stand at room temperature for 30 minutes, before serving. Top with fresh parsley sprigs, if desired.

Source:
Better Homes And Gardens Magazine - Jun, 1993 issue

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