Serves 6 to 8.
Note: This tastes better a day or two after it’s made. Feel free to adjust the amounts of vinegar, olives and capers. It’s great warm, at room temperature or chilled. Eat as is, or toss with pasta or serve atop bread. From Beth Dooley.
• 2 tbsp. olive oil, or more if needed
• 1 1/2 lb. eggplant, peeled and cut into 1/2- in. pieces
• 1 medium onion, chopped
• 4 large garlic cloves
• 2 red bell peppers, diced
• 1 lb. ripe Roma tomatoes, diced
• 3 tbsp. capers, rinsed and drained
• 3 tbsp. chopped green or black olives
• 3 tbsp. balsamic vinegar, or more to taste
• 1/2 to 1 tsp. red pepper flakes, to taste
• Generous pinch sugar, optional
• Salt and freshly ground pepper to taste
Film a large, deep skillet with the oil and set over medium-high heat. Working in batches, add the eggplant and sauté until it is brown and soft, about 5 to 8 minutes, adding more oil if necessary. Remove the cooked eggplant from the pan and set aside.
To the pan, add the onions, garlic, peppers and tomatoes, then return the eggplant to the pan; cover and reduce the heat. Simmer, stirring occasionally, until the vegetables are very soft, about 5 to 8 minutes. Remove the cover and stir in the remaining ingredients and continue to cook until most of the liquid has evaporated and the mixture is thick and chunky. Season to taste before serving.
Nutritio n information per serving for 8:
Carbohydrates 12 g
Protein 2 g
Fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 130 mg
Total sugars 6 mg
Dietary fiber 3 g
Exchanges: 2 vegetable, 1 fat.