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Title: Caponata

2 T olive oil
1 - large eggplant
0 - salt
1 - medium onion, chopped
1 - large stalk celery, chopped
2 - medium ripe tomatoes, peeled, seeded, and coarsely chopped
1/4 C water
2 T red wine vinegar
1 T tomato paste
1 T sugar
1/4 C black olives, pitted and chopped
1/4 C green olives, pitted and chopped
1 T drained capers
0 - ground black pepper

Preheat the oven to 375° F. Brush a large baking sheet with 1/2 tablespoon of the oil. Cut the eggplant into 1/2-inch cubes. Place the eggplant cubes in a colander, sprinkle with salt, and drain for 30 minutes. Rinse under cold running water and pat dry. Arrange in a single layer on baking sheet , brush with oil, and bake for 20 minutes, turning and stirring once.

Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened but not browned, about 5 minutes. Stir in the tomatoes, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, until the tomatoes are reduced to a pulpy consistency, about 25 minutes.

Add the water, vinegar, tomato paste, and sugar; blend well. Stir in the baked eggplant, olives, and capers; season with pepper. Cook for 5-10 minutes, stirring occasionally, until heated through and the flavors are well blended.

From Mediterranean Vegan Kitchen
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