Caponata
Ingredients:
1 1/2 pound eggplant
1 cup onion, finely diced
1 cup celery, finely diced
1 cup green pepper, finely diced (may sub red/orange/yellow pepper)
1/4 cup vegetable oil
salt and pepper to taste
3 cups tomato sauce
20 green olives, chopped
2 Tbsp parsley, chopped
2 tsp sugar
2 tsp wine vinegar
Garlic powder to taste or 1 clove minced garlic
Dice eggplant and sprinkle with lemon juice and a generous amount of salt
Drain eggplant in colander for about 20 minutes
Rinse thoroughly and squeeze out all moisture with paper towels
Heat oil in large frying pan
Add onion and saute´ until transparent. Add celery and pepper and cook for 10 minutes
Add eggplant and cook until golden. Add tomato sauce, olives, parsley, sugar and vinegar
Season with salt, pepper and garlic. Simmer, stirring frequently, for 20-30 minutes
Serve with toasted French bread, rice or pasta