Eggplant Caponata

[Guest guest]

Eggplant Caponata

 

 

3 tablespoons, extra-virgin olive oil

2 medium yellow onions, chopped

3/4 cup, chopped celery

1/2 cored and seeded red bell pepper, chopped

1/2 cored and seeded green bell pepper, chopped

6 green and/or black olives, pitted and chopped

3/4 cup, tomato puree

2 tablespoons, raisins

3 garlic cloves

1 medium eggplant, peeled and cut into 1/2-inch slices

1 tablespoon, red wine vinegar

1 tablespoon, balsamic vinegar

1 teaspoon each-dried basil, oregano, and parsley

Salt, to taste

1 teaspoon, freshly ground black pepper

 

Preheat the oven to 400 degrees. Place the eggplant on a nonstick baking

sheet, and bake until brown, without turning, about 10 minutes.

 

Meanwhile, in a deep skillet, heat the oil over medium heat. Add the onions,

celery, bell peppers, olives, garlic, tomato puree, and raisins, and sauté

over medium heat until the vegetables have softened, about 10 minutes.

 

Halve each eggplant slice, and add to the skillet. Add the vinegars and the

herbs, and simmer for 5 minutes. Season to taste with salt and black pepper.

Cool to room temperature, and serve.