mamma's caponata

By joanmarie

Ingredients

• 1 large eggplant, peeled and chopped
• 1/4 cup plus 2 tablespoons olive oil, divided
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/3 cup chopped ripe olives
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons capers, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• French bread baguettes, sliced and toasted

Preparation

Step 1

•In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove
from the pan and set aside. In the same pan, saute onions and celery
in remaining oil until tender. Stir in tomatoes and eggplant. Bring
to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
•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 baguettes. Yield:
6 cups.

Nutritional Facts: 1/4 cup (calculated without baguette) equals 57 calories,