Caponata

Caponata is a delicious Sicilian eggplant relish, usually served as part of an antipasti spread. It's sweet and savory, and one of my favorite dishes. It can serve many functions other than antipasto -- I've used it as a pasta sauce, it can be part of a hearty salad, or a delicious side-dish. And it'll keep in the fridge for at least two weeks -- so make a big batch and enjoy it again and again!

1 medium sized eggplant, diced into small cubes (keep the skin on)
2 ribs of celery hearts, chopped
1/2 red onion, diced
3 large cloves of garlic, minced
1/3 cup of green olives, chopped (I prefer the basic cocktail olives with pimentos in them -- you don't need anything fancier or more expensive)
2 tablespoons of capers
3 tablespoons of either red wine or balsamic vinegar
1 tablespoon of sugar
16 ounces of crushed tomatoes (San Marzano tomatoes are best)
2 tablespoons of olive oil
Fresh cracked black pepper to taste
1 tablespoon of dried oregano

In a large saute pan, saute the celery, onion and garlic in olive oil -- don't allow them to brown, just "sweat" them until they become translucent. Once they are, add the eggplant and toss together to coat the eggplant with the oil and aromatic veggies. Then add the vinegar and toss quickly so that it distributes throughout the eggplant. Add all the rest of the ingredients, in any order you'd like. Saute on low heat, uncovered, for at least 30 minutes. It should be pretty thick, and not at all runny, when it's done.

As an antipasto or salad, this is best served at room temperature, so if you've chilled it, take it out about an hour before serving.

A few options:

Instead of using sugar, some prefer honey or a few handfuls of raisins to add sweetness.

If you REALLY hate eggplant, you can substitute 2 zucchini for the eggplant.

A friend of mine uses caponata as a sauce for her lasagna -- haven't tried it yet, but I'm sure it's FABULOUS!