Italian Caponata

I am blessed to have a mother-in-love who is "pure" Sicilian and full of wonderful recipes she learned from her family. One I loved and always looked forward to was Caponata. It was always during the Holidays this side dish would come alive. It is a cold horderve. Made with fresh garden eggplant and tomatoes on a slice of bruschetta "Heaven in a Bite". 

The eggplant absorbs all the favors. It is meant to be served cold. Letting it sit overnight in the refrigerator takes it to another level of Yum. I also today for the first time tried some hot on some pasta and just devine. So Hot or Cold it is great. Cold is the traditional way. 

Ingredients

• 2/3 cup of olive oil
• 1 large onion chopped
• 1/2 cup celery chopped
• 1/2 cup diced red pepper
• 2+ cloves of garlic chopped
• 1 large eggplant cubed skin on
• 1 15 ounce of stewed tomatoes
• 2 tablespoons of capers (also add some of the liquid for taste
• 1 can/jar of green olives sliced in half (also some of the liquid)
• 5 tablespoons red wine vinegar
• 4 teaspoons sugar
• 1 teaspoon of each salt, ground pepper
• 1 tablespoon of oregano, basil and parsley
• 1 teaspoon crushed red peppers (optional)
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Pour some olive oil into a frying pan turn on to a medium heat and add celery first after about 5 minutes add the red pepper and the onion. Add the garlic last.

Once they have softened add your eggplant and keep cooking until the vegetables are lightly browned. Add seasonings and stir until completely combined.

Once browned and seasonings are combined add your can of stewed tomatoes. Cover and simmer on low for approximately 20 minutes. Next add your capers and chopped green olives and stir. Mix in the Vinegar and sugar until dissolved and simmer an additional 20 minutes. 

Last step is to uncover your pan, cool and refrigerate. Serve with slices of baguette bread toasted slightly. This will keep in the refrigerator for a week. Make it the day before a party and just take it out of the refrigerator put in a serving dish with baguette bread on the side and your guests will love it. 

Like I mentioned earlier I made it a put it on top of some pasta it was heavenly. I put a portion in the refrigerator for serving the next day.