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

Preparing the Herb Butter

Combine all ingredients by hand, being sure to incorporate together thoroughly.

Place an 8-inch sheet of plastic wrap on a flat surfaceand position the butter about 2 inches from the edge.

Spread it out to about a 3-inch length, and then foldover the closest edge and roll tightly to form a log.

Refrigerate until firm. Can be made days ahead.

Leftover butter, if any, is good for up to 10 daysand is great for cooking eggs, making croutons,or to butter your crusty baguette.

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.