Caponata

Ingredients:

• 2 tbsp olive oil, extra virgin
• 1 eggplant, large (about 1¼ lbs)
• salt
• 1 onion (chopped)
• 1 stalk celery (chopped)
• 12 oz tomatoes (peeled, seeded and coarsely chopped)
• ¼ cup water
• 2 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tbsp sugar
• ¼ cup kalamata olives (pitted and coarsely chopped)
• ¼ cup green olives (Italian, pitted and coarsely chopped)
• 1 tbsp capers (drained)
• black pepper (freshly ground)
• 2 tbsp fresh basil leaves (chopped, optional)

Instructions:

1. Preheat oven to 375F.  Brush a large baking sheet with 1/2 T of the oil and set aside.
2. 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 with paper towels.  (If time doesn't permit, omit salting and draining eggplant that is to be stewed or baked with several ingredients, as any bitterness is typically masked by the other flavors).  Arrange the eggplant in a single layer on the prepared baking sheet.  Quickly brush the eggplant with 1/2 T of the remaining oil.  Bake for 20 minutes, turning and stirring once.
3. Meanwhile, heat the remaining 1 T of oil in a large nonstick skillet over medium heat.  Add the onion and celery and cook, stirring often, until softeneed 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.
4. Add the water, vinegar, tomato paste, and sugar; blend well.  Stir in the baked eggplant olives, and capers; season with pepper.  Cook for 5 to 10 minutes, stirring occasionally, until heated through and the flavors are well blended.  Serve warm or at room temperature, garnished with the basil, if desired.

Note: Can be prepared up to 3 days ahead.

Servings: 12

Source: "Mediterranean Vegan Kitchen" by Donna Klein; p. 26