Eggplant Caponata

I’m on an eggplant kick this week.  Eggplant is definitely a Mediterranean  vegetable. You will see this vegetable in Sicilian, Greek and Middle Eastern dishes. When I was a kid I wouldn’t even look at an eggplant, let alone eat it.  There was just something about it that was completely unappealing.  But I finally tried it. The following recipe was given to me by a friend years ago and I made  it and actually LIKED IT.  There are many variations of this recipe. It’s basically a Sicilian vegetable dish that is used as an appetizer.  It’s great served room temperature with “crostini”, toasted bread with olive oil, or crackers.  I have also served it hot over pasta.

There are many variations of this recipe.  Try using celery or fennel and/or green olives.

Enjoy

                                                    EGGPLANT CAPONATA

1 large eggplant

1/3 cup chopped green pepper

l medium onion, chopped

3/4 lb. of fresh mushrooms or 1 14 oz canned mushrooms, drained

2 cloves garlic, minced

1/3 cup olive oil

1 6 oz. can tomato paste

1/4 cup of water

2 Tablespoons balsmaic vinegar

1/2 teaspoon sugar

1/2 teaspoon oregano

1 teaspoon salt

1/2 cup stuffed olives

          1.  Peel and cube eggplant.

          2.  Combine eggplant, green pepper, onion, mushrooms, garlic and olive oil in skillet.  Cover and over low heat cook for ten minutes. Stir for an additional 2-3 minutes.

          3.  In bowl, combine remaining ingredients except olives and add to skillet.

          4.  Simmer for an additional 30 minutes.

Serve Cold with crackers or use as an antipasto at dinner or over hot pasta.