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1 eggplant cut into 1/2″ cubes
1 green pepper chopped
1 onion diced
1 shallot diced
1 carrot finely chopped
1 celery stalk finely chopped
1 garlic clove minced
1 can diced fire roasted tomatoes
3 tbsp rinsed capers
3 tbsp balsamic vinegar
3 tsp sugar

Heat 2 tbsp olive oil in large skillet and brown eggplant, about 8-10 minutes. Stirring frequently. Remove eggplant. In a little more oil saute green pepper, onion, shallot, carrot, celery and garlic till tender about 10 minutes. Add a little salt or not. Dissolve sugar in the vinegar in a small bowl. Add tomatoes, vinegar and sugar mixture and continue to cook over low heat 5 minutes. Add eggplant and capers and cook another 5-10 minutes. Cool and serve at room temperature with crusty bread.

Typically I would add a little fresh basil as a garnish but since I didn’t have any I added a dash of italian seasoning while sauteing the vegetables. Also, green olives are traditionally used but but I didn’t have those either so I added a little extra capers.

Some other ways to use caponata: with pasta, a topping for pizza, a layer in lasagne, or stirred with lentils or quinoa.


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