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Recipe submitted by Megan McCoy, 05/13/09

Caponata

Ingredients (use vegan versions):

    1 large eggplant
    2 medium red onions
    1/2 bunch celery
    2 large tomatoes
    Finely chopped garlic (however much you like)
    1/4 cup red wine vinegar
    2 TBS sugar
    1/4 cup olive oil
    Salt and pepper to taste
    Fresh basil

Directions:

Heat half of the oil in a medium-sized pot. Chop eggplant, onions, celery, and tomatoes into a half-inch dice. Add the eggplant to the oil, cook until soft and slightly brown. Remove the eggplant from the heat and add the other half of the oil to the (now empty) pan. Sweat the onions, celery, and garlic. Mix the eggplant back into the pot, and add sugar and red wine vinegar. Season with salt and pepper, and cook over low heat for at least 10 minutes to let the flavors meld. Add fresh basil and serve with toasted bread. It's also really good over pasta.

Source of recipe: I wrote this recipe.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 15 minutes (minimum)

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