Caponata
Recipe reprinted with permission from Environmental Nutrition, 52 Riverside Drive, New York, NY

• 2 small or 1 large eggplant (about 1-1/4 lbs.) - unpeeled, cut into small cubes
• 1 large onion, chopped
• 1 red pepper, seeded and chopped
• 6 ripe tomatoes, chopped or 1 large can (28 oz) diced tomatoes
• 1/2 cup chopped olives (can use either green olives or pitted Kalamata olives - black California olives do not have enough flavor)
• 3 cloves garlic, minced (be sure to do at least 10 minutes prior to heating to ensure maximum anti-cancer activity)
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1-1/2 teaspoon dried basil (triple amount if using fresh herbs)
• 1-1/2 teaspoon dried oregano (triple amount if using fresh herbs)

Directions:

• Combine all ingredients in a large enamel or stainless steel pot; mix well.
• Bring to a simmer and cook uncovered for 1-2 hours, stirring occasionally.
• Serve with garlic bread or whole grain crackers.

Yum, yum, yum. Forget the crackers and just use a spoon! A beautiful and healthy dish to bring to a buffet.