Caponata

Ingredients:

• 1 eggplant (large, cubed)
• 1 yellow onion (large, sliced)
• 2 red pepper (small, or 1 medium, sliced)
• 2 yellow pepper (small, or 1 medium, sliced)
• 3 garlic cloves (chopped)
• ⅓ cup balsamic vinegar
• ¾ cup olive oil
• 1 tsp salt
• 2 tbsp brown sugar
• 1½ tsp dried oregano (or ¼ cup fresh)
• 1 tsp chili powder (optional)

Instructions:

 

1. Gather all the ingredients.  Wash and clean eggplant and bell peppers.  Dice the eggplant into small cubes (1/4 ").  I added a little salt at this stage (and then forgot to add the salt in step 3.). Slice the bell peppers.  Peel and slice the onion.  Peel and chop the garlic cloves.
2. In a large pan, start by frying the onion for 2 minutes over medium heat (instructions say high heat).  Add the garlic and continue for another minute.  Then add the bell peppers and eggplant and stir until the eggplants absorb a good amount of olive oil.
3. Add balsamic vinegar, salt, sugar (I used a bit less), oregano, and chili powder (I used just a pinch).  Stir tto combine everything.  Cook for 30 minutes on medium-low heat, stirring every 5 minutes to prevent caponata from burning at the bottom.
4. Check for salt, adding more if needed.  Its done when the eggplant cubes are soft.

 

Note:  I made this with 1 medium/small eggplant (3/4 pound) and halved all of the other ingredients.  I thought about using less olive oil, but went with the suggested amount.  tasted perfect.  There was just a teensy amount left in the pan.  This seems about right for 4 servings.

 We served with pasta and added some grated parmesan cheese.

Servings: 6