Eggplant Caponata

1 medium eggplant, cubed
1 small red or spanish onion
3 tablespoons olive oil
1 small red pepper thinly sliced (optional)
1 1/2 pounds tomatoes, chopped
1 tablespoon minced garlic
3 tablespoon golden raisins
2 tablespoon drained capers
1 tablespoon sugar
3 tablespoon red wine vinegar
Toasted baguette

Cook eggplant, red peppers and onion in olive oil until browned and tender, about 10 minutes. Add minced garlic and cook another 5 minutes.

Add tomatoes, drained capers, raisins. wine vinegar and sugar; simmer until the tomatoes break up slightly, 5 to 10 minutes approximately.

Serve spread on toasted baguette. (As a variation, you might want to add a thin slice of mozzarella to the hot toasted baguette before spreading the caponata.)

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