Caponata Agrodolce

• 4-6 tbsp olive oil
• 1 medium eggplant cut into small dice
• 2 small zucchini, quartered and cut into 1/4" pieces
• 1 medium onion chopped into 1/4" pieces
• 2 ribs celery cut into 1/4" slices
• 1 large clove garlic sliced thinly
• 1/2 cup balsamic vinegar
• 2 tbsp sugar
• 1/3 cup roasted red peppers, thinly sliced
• 1/3 cup Kalamata olives, pitted & chopped
• 1/3 cup capers
• 1/3 cup golden raisins
• S&P to taste
• 2 tbsp chopped Italian parsley
• 1/2 tsp dried oregano
• 2/3 cup marinara sauce

1. Combine the balsamic vinegar and sugar in a small suacepan and reduce by half over medium-high heat. In 12" skillet or electric frypan, saute eggplant, zucchini and celery in olive oil over medium heat until softened, about 10 minutes. Remove to large bowl. Saute onion and garlic in a bit more oil and add to the other vegetables in the bowl. Combine the warm vegetables with the roasted peppers, olives, capers, and golden raisins. Pour the agrodolce (reduced vinegar) over the mixture and toss to coat. Add S&P to taste. Add the parsley, oregano, and marinara sauce and stir. Serve chilled or at room temperature

olive oil, zucchini, onion, celery, clove garlic, balsamic vinegar, sugar, red peppers, olives, capers, golden raisins, sp, italian parsley, oregano, marinara sauce

Taken from www.epicurious.com/recipes/member/views/caponata-agrodolce-50035020 (may not work)