Caponata ala Jane

By nancytripp

Ingredients

• Caponata
• 1 small eggplant cut into 1/2" cubes
• 2 tea salt
• 2 peppers seeded and cut into 1" pieces
• 1 cup chopped onion
• 1 minced clove of garlic
• 1/2 cup chopped celery
• 16 can diced tomatoes
• 2 med zucchini cut into 1/2" cubes
• 2 TBS tomato paste
• 2 TBS wine vinegar
• 1 TBS sugar
• 6 green olives sliced
• 1 bay leaf
• Salt/pepper to taste

Preparation

Step 1

Place eggplant in a colander and sprinkle with salt and let sit for 1/2 hour
Sauté peppers, onions, garlic, celery in 2 TBS olive oil over medium heat stirring often until onions are limp. Remove from skillet .
Add more olive oil to pan. Squeeze excess liquid out of eggplant and sauté in oil stirring often. Add zucchini at same time and cook 10-15 minutes until eggplant is light brown. Add onion mixture to pan and remaining ingredients. Cook over medium heat until most liquid Is evaporated. I cook for about 1/2 hour . Remove bay leaf and refrigerate at least 2 hours.