Sicilian Eggplant Caponata

Step 1

Add olive oil and tomato paste to a big pot, along with cubed (unpeeled) eggplant, onion, red bell pepper, garlic, celery, and a bay leaf.

Step 2

Sauté over medium heat for 15 minutes, covered, stirring every few minutes.

Step 3

Add diced tomatoes, Italian green olives, capers, golden raisins, red wine vinegar, salt and hot pepper flakes to taste.

Step 4

Heat for another 5 minutes over medium heat (stirring occasionally), remove the bay leaf, and serve warm or room temperature.

Step 5

Scoop on toasted bread or enjoy alone…I have no words for how good this caponata is!