Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, peeled and cut into ½ inch pieces
• 2 large green bell pepper, cut into ½ inch pieces
• 1 large red bell pepper, cut into ½ inch pieces
• 1 large yellow bell pepper, cut into ½ inch pieces
• 3 large onions, diced
• 6 cloves garlic, minced
• 3 14 ½ ounce cans stewed tomatoes, chopped including the liquids
• ⅓ cup wine vinegar
• 3 tablespoons sugar
• 1 3 ½ ounce jar capers, including liquid
• 2 teaspoons dried basil
• 1 6 ounce can tomato paste
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 5 ounce jar pimiento stuffed olives, rinsed and sliced

Instructions

1. In large pan, combine the first eight ingredients. Cook 30 minutes until tender.
2. Add remaining ingredients and simmer 15 minutes. This dish freezes well.

Notes

1. Serve warm to complement meat or serve cool with crackers as hors d’oeuvres. With the addition of shrimp, this may be used as a salad or an omelet filling.

Caponata

Caponata