Eggplant Aubergine Caponata

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Italian style eggplant appetizer. Very versatile. It's equally good served warm or at room temperature with crusty italian bread, as well as hot over pasta or chilled as a salad.

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Steps

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Heat about 1 / 4 inch of oil in a large saute pan.

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Brown the eggplant in the oil in small batches.

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Set aside in a stainless steel bowl.

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Heat more oil.

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Saut peppers until soft.

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Add sauted peppers to bowl with the eggplant.

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Cook onions and garlic until onions are tender.

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Add brown sugar and vinegar and cook 2 minutes more.

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Add tomato puree and green olives and cook until you have a thick , brown sweet-and-sour sauce.

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Pour sauce over eggplant and peppers and toss to coat.

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Add capers , anchovies and herbs , and mix well.

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Adjust seasonings to taste.

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Serve warm or at room temperature with slices of crusty italian bread.

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Also excellent served hot on top of pasta or chilled and served as a salad.

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Ingredients

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olive oil, eggplants, red pepper, green pepper, red onions, garlic, capers, anchovy fillets, balsamic vinaigrette, brown sugar, tomato puree, basil, oregano, salt and pepper, red wine vinegar, green olives