Eggplant Caponata
March 26th, 2009 | 
Ingredients:
Olive oil
2 large eggplants, diced
1 large red pepper, diced
1 medium green pepper, diced
2 medium red onions, diced
3 tablespoons garlic, chopped
3/4 cup brown sugar
1 cup balsamic vinegar
3/4 cup tomato puree
4 tablespoons capers, divided (half chopped, half whole)
6 anchovy fillets, minced
1 bunch basil, chiffonade
2 tablespoons fresh oregano, chopped
Salt and pepper to taste
Directions:
1. Heat about 2 tablespoons oil in a skillet over medium-high heat. Sauté eggplant, in two batches, until browned. Set aside in a bowl.
2. Heat 2 more tablespoons of oil and sauté peppers until soft. Add to eggplant.
3. Sauté onions and garlic until tender, not browned. Mix in brown sugar and vinegar and cook 2 minutes. Mix in tomato puree and cook until thick.
4. Toss sauce with eggplant and pepper mixture in bowl and top with capers, anchovies, basil and oregano. Season to taste with salt and pepper. Serve warm or at room temperature with crackers or mini breads.
