Caponata

This was one of my favorite childhood snack foods. I could just eat a bowl of it, even though technically it is suppose to be an appetizer (I’ve yet to be nabbed by the Food Police)! Now that I am older, I have gotten more creative with it. Caponata makes a great side dish to any meal. Instead of mustard or mayo, try Caponata as a condiment, great on a chicken sandwich or burger. Skip the chicken or burger; caponata makes a great sandwich all by itself, or use it as a topping for bruschetta. Because of the olive oil and vinegar caponata has a pretty long shelf life and will keep in the fridge for about 4 to 6 weeks, so make extra and enjoy.

Caponata

1/2 cup olive oil

2 medium eggplants, peeled and cubed

4 lg. tomatoes, peeled and chopped

3 lg. green peppers, chopped

3 lg. onions, chopped

2 cups pitted green olives, halved

1/2 cup red wine vinegar

1/4 cup water

2 tbsp. sugar

2 tbsp. capers

1 tsp. pine nuts (optional)

1/2 tsp. oregano

Salt and pepper to taste

In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving.