Caponata

Serves: 4-8 people

Ingredients

• 1 large or 2 medium eggplants, cubed
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 large zucchini
• 1 large onion
• 1/2 cup greek or green olives, pitted
• 1 bay leaf
• 2 large ripe tomatoes, cored & diced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 tsp sugar

Directions

1. Preheat oven to 400°F. Cut the eggplant into 1” cubes. Place in bowl and sprinkle with salt. Let stand for about 15-20 minutes.
2. Rinse and dry eggplant and put into a large roasting pan.
3. Cut peppers into strips or squares and add to eggplant.
4. Slice the zucchini into 1/2” thick rounds. Cut in half if desired.
5. Slice onion thinly and add to the vegetable mixture.
6. Add the olives and the bay leaf.
7. In a blender, puree tomatoes, wine vinegar, olive oil, and sugar. Pour over vegetable mixture and mix well.
8. Roast in 400?F oven until the vegetables are soft. About 1 1/2 hours (or less).
9. Stir frequently while the caponata is in the oven to prevent burning of vegetables on the side of your roasting pan.
10. Season with salt and pepper to taste when done.