Caponata

Ingredients

1 large eggplant roasted

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery

3 large garlic cloves, minced

2 red bell peppers, diced

Salt to taste

1-pound ripe tomatoes finely chopped, or 1 14-ounce can crushed tomatoes

3 heaped tablespoons capers, rinsed and drained

3 tablespoons coarsely chopped pitted green olives

2 tablespoons sugar

3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)

2 tablespoon pine nuts (optional)

10 to 12 basil leaves torn into small pieces

freshly ground pepper to taste

Directions

Roast the eggplant. Make a few slits in the eggplant and roast at 350 degrees until nice and soft, about 45 mins to an hour. keep checking so as not to overcook.

Allow to cool and chop coarsely.

While eggplant is roasting, heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat.

Add the onion and celery.

Cook, stirring, until the onion softens, about 5 minutes.

Add the garlic.

Cook together for a minute, until the garlic begins to smell fragrant.

Add the peppers and 1/2 teaspoon of salt.

Cook, stirring, until tender, about 8 minutes.

Add another tablespoon of oil and the eggplant.

Stir together for 5 minutes, until the vegetables are tender.

The eggplant will fall apart, which is fine. Season to taste.

Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat, and they smell fragrant.

Add the capers, olives, pine nuts, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender, and the mixture is quite thick, sweet, and fragrant.

Season to taste with salt and pepper and remove from the heat. Sprinkle with basil. Allow to cool to room temperature.