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Caponata

appetizers, vegetables

1/4 cup olive oil
1 peeled eggplant; cut in 1/2-inch dice
2 sweet red and green peppers; cut in 1/2-inch dice
1 dried chili pepper; crushed
1 onion; diced
1 cup diced celery; cut in 1/2-inch cubes
3 cloves garlic; minced
1/2 teaspoon (each) dried basil, oregano and thyme
3/4 cup red wine vinegar
1 cup pitted black olives
1/4 cup capers
1/4 cup chopped fresh parsley
1 tablespoon granulated sugar
2 tablespoons lemon juice

In large skillet, heat oil; sauté eggplant for 2 minutes. Add red and green peppers, chili pepper and onion; sauté for 2 minutes. Add celery, half of the garlic, all of the basil, oregano and thyme; sauté for 2 minutes. Add vinegar to skillet and bring to boil. Remove from heat and stir in olives, capers, parsley, sugar, lemon juice and remaining garlic. Transfer to bowl and marinate in refrigerator for 24 hours. about 12 calories per tablespoon

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: makes 5 cups

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