Eggplant Caponata
1 small globe eggplant, 3 T red wine vinegar
cut in ½ inch dice (about a pound) ½ t dried oregano
3 T olive oil ½ t dried thyme
1 medium onion, chopped 6-8 leaves fresh basil, finely cut up
2 stalks of celery, diced 2 t capers, rinsed
1-2 cloves of garlic, minced 1 t salt or more to taste
1 red pepper, chopped ground pepper to taste
1 lb plum tomatoes, seeded and chopped or 1 can plum tomatoes (15 oz)
Heat oil in skillet, add eggplant cubes, sauté, and stir until softened. Add
onions, pepper, and celery. Continue to sauté until softened, stir as needed.
Add garlic and cook for about a minute. Add tomatoes and cook while breaking
up with a spoon. Let simmer for about 8 minutes. Add vinegar, oregano, thyme,
capers, salt, and pepper. Simmer for about 8 to 10 more minutes. Stir as
needed to prevent sticking. Mixture should be thickened and not watery. Take
off heat. Stir in basil. Cool and chill until ready to serve. Great made a day
ahead to blend flavors thoroughly. The following ingredients can be added:
chopped and sautéed zucchini, sliced green olives, and toasted pine nuts