Caponata with Eggplant + Red Peppers

In the spirit of recipes I used to make, but haven’t made in awhile, I made this delicious Caponata recipe.  While not my Grandma’s recipe (which is AMAZING!), it’s very, very good – sweet and savory.  The original recipe calls for putting it on a sandwich and melting mozzarella with it in a panini.  In lieu of the cheese, we opted for making gluten-free rye toast, rubbed with garlic, and topped with the Caponata.  It’s the perfect light dinner and even tastes great with mini rice cakes (just found these and they’re delish!)IMG_4017.JPG

Caponata with Eggplant + Red Peppers

serves 6, more as a dip

adapted from this recipe

INGREDIENTS

3 tbsp olive oil

1 celery stalk, chopped

1 medium size eggplant, diced

1 red bell pepper, diced

1 sweet onion, diced

1 15oz can diced tomatoes

1/2 tsp dried oregano

1 tbsp capers, drained

1/4 cup red wine vinegar

2 tsp sugar

sea salt and pepper

DIRECTIONS

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

If serving with bread, toast or heat in the oven.  Once heated, use half a garlic clove and rub over the bread.  Top with caponata and enjoy!  You can also serve as a warm or cool dip with crackers.

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