Caponata

to be served on a sandwich or as a side dish

1 large eggplant, peeled and chopped

1/2 cup plus 2 Tbsp. Olive oil, divided

2 medium onions, chopped

2 celery ribs, chopped

2 cans (14 ∏ oz. Each) diced tomatoes, undrained

1/3 cup chopped ripe olives

1/2 cup red wine vinegar

2 Tbsp. Sugar

2 Tbsp. Capers, drained

1/2 tsp. Salt

1/2 tsp. Pepper

French bread baguettes, sliced and toasted if desired

In a Dutch oven, sauté eggplant in π cup oil until tender.

Remove from the pan and set aside. In the same pan, sauté

Onions and celery in remaining oil until tender. Stir in tomatoes

And eggplant. Bring to a boil. Reduce heat: simmer, uncovered

For 15 min.

Add the olives, vinegar, sugar, capers, salt and pepper. Return

To a boil, Reduce heat: simmer, uncovered, for 20 minutes or

Until thickened. Serve warm or at room temperature with or

Without baguettes.

 1/2 cup has 57 calories. Can be used as a side dish.

Marline