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Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.
Wanna Grow Garlic?

Want to know how to grow great garlic in your backyard?  Join Farmers Cheryl & Ray as they share their garlic growing tips based on their 9 years of experience.  This popular, hands-on workshop will give you the essentials of home production, as well as an opportunity to plant garlic in a raised bed.  Great garlic is easy to grow—if you know the basics, such as choosing the right seed; when to plant; and how to harvest and cure your crop!  The cost of the workshop is $32 which includes ½ pound of Certified Organic seed garlic.  Space is limited to the first 15 paid registrants.  Click here for a registration form.

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