Eggplant Caponata

Ingredients:

  • 1 TBSP plus 1 tsp olive oil
  • 1 medium sweet red pepper, minced
  • 1 pound eggplant, diced
  • 1 cup minced green onions
  • 2 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1/4 heaping cup black olives
  • 3 TBSP tomato paste
  • 2 TBSP red wine vinegar
  • 1 TBSP sugar
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano

Directions:

  1. Place oil in a large skillet over medium heat. Add red pepper, eggplant, onions and garlic. Cook 10 minutes, stirring frequently. Add remaining ingredients, stirring well.
  2. Cook over low heat, stirring frequently for 25 minutes.
  3. Transfer to serving bowl, cover and chill at least 8 hours before serving.

Yield: 3-1/2 cups