Caponata

I love eggplant and have grown the Japanese variety in my small vegetable garden over the years. This is a wonderful appetizer served room temperature, as part of a cheese board (pairs really well with chèvre and a toasted baguette), or leftovers the next day tossed with warm, just-cooked pasta of your choice. I know it seems like a lot of olive oil, but, trust me, it is worth it and makes it all come together.

Ingredients for 6-8 Servings

¾ cup olive oil

2 cloves garlic, crushed

1 large eggplant (about 2 pounds), peeled and diced medium

½ cup green or red pepper, diced medium

½ cup onion, diced medium

¾ cup sliced mushrooms

½ cup finely chopped fresh parsley, about a bunch

2 tablespoons sugar

½ teaspoon crushed dried oregano(or 1 tablespoon fresh finely chopped)

¼ tablespoon dried basil (or 1 tablespoon fresh finely chopped)

14½-ounce can diced tomatoes with juice

3 tablespoons red wine vinegar

½ cup small pimento stuffed olives

Salt and pepper, to taste

Preparation

Heat the oil and garlic in a large, heavy skillet over medium heat.

Add the eggplant, peppers, onion, mushrooms and parsley.Stir to mix; cover and cook over low heat, about 10 minutes.

Blend sugar, oregano, basil, tomatoes and vinegar. Mix well.Add to eggplant mixture; cover and cook until just tender,not too soft. Season with salt and pepper to taste.