Name: Sicilian Relish
Ingredients: 1 large eggplant, sliced into 1/2 inch rounds; 2 tablespoons olive oil; 1 clove garlic, minced; 1 large onion, coarsely chopped; 2 -3 bell peppers, seeded and diced; 1/2 cup red wine vinegar; 1 -2 large tomatoes, chopped; 1/4 cup capers or chopped olives

Description

Make your own caponata!

Ingredients

Scale

1 large eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 clove garlic, minced
1 large onion, coarsely chopped
2 –3 bell peppers, seeded and diced
1/2 cup red wine vinegar
1 –2 large tomatoes, chopped
1/4 cup capers or chopped olives

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Instructions

Place eggplant in colander and sprinkle with salt. Let stand 30 minutes, then pat dry. Cut into 1/2 inch cubes. Set aside.
In a large skillet over medium heat, heat oil. Saute garlic for 1 minute then add onions. Saute for 10 minutes, stirring often. Add eggplant, peppers and vinegar, cover and simmer for 30 – 35 minutes or until peppers are soft (stir occasionally and add a tablespoon or two of water if too dry.) Add tomato(es) and saute, uncovered, another 10 minutes. Remove from heat and stir in capers. Let cool slightly before serving. (Will keep in refrigerator for 3 days.)