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Caponata I (P, KLP, TNT)
Source: My cousin Susan
Yield: Varies

1/2 cup olive oil
2 medium eggplants, unpeeled, in 1" cubes
2 bell peppers, red or green in 1" pieces
1/3 cup red wine vinegar
2 tbsp. salt
2 tbsp. sugar
1/4 cup chopped fresh basil or 2 tbsp. dried
1 tsp. freshly ground pepper
4 tbsp. capers, drained
2 zucchinis, sliced
2 large onions, chopped
1-1/2 cup sliced celery, 1/3" thick
2 cloves garlic, chopped
2-1/2 lb. tomatoes, peeled, seeded, diced
OR 28 oz. can Italian plum tomatoes, cut up, drained
3 tbsp. tomato paste
1/2 cup chopped parsley
3/4 cup stuffed green olives, sliced
2 carrots, thinly sliced
1/2 cup pine nuts, lightly browned in olive oil

Heat oil in 6-quart pan. Add eggplant and onions. Sauté 5 minutes until light gold.

Add rest of ingredients. Stir gently and simmer covered 30 minutes. Stir occasionally.

Remove lid and simmer 10 minutes or more (needs more) until thick. Serve at room temperature. Good with French bread.

Poster's Notes:
Here's one more that I love. I've always served it as an appetizer with French bread or as a side dish; but there's no reason it can't be a main dish too.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A