Caponata (version III)

(2 votes)

1 large eggplant unpeeled and cubed
3 tablespoons olive oil
1 cup onion slivered
1 cup finely chopped celery
3 cloves garlic minced
1 cup green peppers seeded and slivered
1 1/2 cups tomatoes fresh or canned, peeled and diced
2 teaspoons dried basil
Salt and freshly cracked pepper to taste
1/2 cup black olives sliced or chopped
3 tablespoons capers

Sauté eggplant in oil with onion, celery, and garlic. Add pepper, tomatoes, and seasonings. Simmer for about 15 minutes, stirring often. Chill well. Add olives and capers and serve as a first course or appetizer. Also makes a great stuffing for pita bread pockets.

To serve hot as an entree, add about 2/3 cup more crushed tomatoes. Stir often while heating. Pour over cooked whole wheat pasta.

Serves 4-6.



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