Caponata(Sicilian Eggplant Spread)

• 1 large eggplant
• 6 Tbsp. olive oil
• 1 small carrot, minced
• 1 large clove garlic, crushed
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. capers, finely chopped
• 1 Tbsp. Italian red wine vinegar
• 1 bay leaf
• 1 tsp. oregano
• 1/2 tsp. salt
• pepper to taste

1. Peel eggplant and cut into 1/4-inch cubes.
2. Saute in 4 tablespoons olive oil on medium-high.
3. Drain eggplant on paper towel and season with salt and pepper.
4. Add 2 tablespoons oil to pan and saute carrot and celery over medium heat until tender. Add garlic.
5. Return eggplant and add tomato sauce, capers, vinegar, bay leaf, oregano, salt and pepper.
6. If too dry, add water.
7. Simmer for 15 minutes.
8. Transfer to bowl to cool.
9. Keep refrigerated until needed.
10. Serve with bread or crackers.

eggplant, olive oil, carrot, clove garlic, tomato sauce, capers, italian red wine vinegar, bay leaf, oregano, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872629 (may not work)