Caponata (Eggplant with Capers)

[nverland]

Caponata (Eggplant with Capers)

1 cup (250 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 red bell peppers, seeded and cut into thin strips
1 - 16 oz (450 g) can Italian plum tomatoes
4 - 6 cloves garlic, finely chopped
6 ribs celery with leaves, diced
1 tsp (5 ml) dried thyme leaves
1 medium eggplant (about 1 lb, 450 g), unpeeled, cubed
2 Tbs (30 ml) sugar
1/2 cup (125 ml) red wine vinegar
1 cup (250 ml) pitted green olives
1/4 cup (60 ml) capers, rinsed and drained
Salt and freshly ground pepper to taste

Heat 1/4 cup (60 ml) of the oil in a skillet over moderate heat.
Add the onions and cook for 5 minutes. Add the peppers and
cook an additional 5 minutes. Add the tomatoes and garlic
and simmer covered for 20 minutes. Meanwhile, in a separate
skillet, heat 1/4 cup (60 ml) of the oil over moderate heat.
Sauté the celery for 10 minutes. Transfer to a bowl and add
the thyme. In the skillet used for the celery heat 1/2 cup (125
ml) olive oil and sauté the eggplant for 5 minutes over moderate
heat. Transfer the eggplant and celery to the tomato mixture.
Simmer covered for 20 minutes. Add the sugar, vinegar, olives,
and capers. Season with salt and pepper and simmer 5
minutes. Serve warm or at room temperature. Serves 8 to 12
as an appetizer.

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