Eggplant Caponata (Colleen'S)

• 1 eggplant diced into 1/2 inch pieces
• 1 onion diced
• 2 cloves garlic minced fine
• 2 celery stalks chopped
• 1 red or yellow bell pepper diced
• 1 small tomato diced
• 1/2 t red pepper flake (or to taste)
• 1/2-1 T tomato paste
• 1/2 c golden raisins (soak in warm water drain well)
• 1/2 c chopped green or black olives
• 1 T (add a dash of caper juice)
• 1 T Sherry Vinegar (important for the taste)
• 1 t olive oil
• Salt and Pepper to taste

1. 1. Saute the eggplant in olive oil until lightly browned, set aside. (or roast convection 400)
2. 2.Saute onion, garlic, celery, bell pepper, jalapeno and tomato until soft. Add tomato paste.
3. 3.Toss eggplant, sauteed vegetable mixture and all other ingredients in a bowl, adjust seasoning
4. 4.Enjoy with bread, over pasta, with chicken, etc. Tastes best if you let it sit and allow flavors to blend for a bit. Lasts days in the refrigerator.

onion, garlic, celery, red, tomato, red pepper, golden raisins, black olives, t, t, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/eggplant-caponata-colleens-51769431 (may not work)