Hi Nancy, this is for Fran, upstate New York, she was
looking for a good caponata, my sister makes this one a
lot and is very good! We like it with pita chips.

Caponata
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 (14 1/2-ounc) can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts

Heat oil in heavy large pot over medium heat. Add eggplant,
onion, and garlic cloves. sauté until eggplant is soft and
brown, about 15 minutes. Add diced tomatoes with juice,
then red wine vinegar and drained capers. Cover and simmer
until eggplant and onion are very tender, stirring occasionally,
about 12 minutes. Season caponata to taste with salt and
pepper. Mix in fresh basil. Transfer caponata to serving bowl.
Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. Keeps well in refrigerator up to a week.

Billie in Fl

http://www.nancyskitchen.com