California Caponata

• 2 tablespoons olive oil
• 2 2/3 cups Japanese eggplant, 3/4”dice
• 1 cup Yellow onions, sliced into strips
• 2/3 cup Red bell peppers, 3/4” dice
• 1/3 cup Celery, 3/4” dice
• 1 cup Tomato, seeded and diced
• 2/3 cup California Ripe Olives, sliced
• 1/3 cup Basil, chopped
• Tablespoons Pine nuts, lightly toasted
• 1 1/2 Tablespoons Capers, drained
• 1 Tablespoon09Red wine vinegar
• dash09Sugar
• 3/4 teaspoon09Salt
• dash09Black pepper, ground

Preparation

1 Heat 1 tablespoon of the olive oil in a large sauté pan over medium high.
2  Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes.
3 Remove eggplant from pan and set aside in a large mixing bowl. Pour remaining oil in pan and heat over medium.
4 Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.
5 Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper.
6 Cook until heated through. Mix in eggplant and serve hot or at room temperature.

Source: California Olive