Eggplant Caponata

Recipe Provided By: Chef John Brandt- Lee of Avalon Restaurant

Ingredients:

2 tbsp Olive Oil
4 Large Cloves Fresh Garlic, crushed
1 Medium Yellow Onion, cut into ½ Inch cubes
2 Medium Red Bell Peppers, dice cut Into ½ inch cubes
1 ½ lbs Eggplant, unpeeled, cut Into ½ inch cubes
¼ Cup Champagne Vinegar (may substitute red wine vinegar)
¼ Cup Granulated Sugar
Pinch Herbs de Provence
2 Tbsp Capers, drained
Salt & Pepper, to Taste

Directions:

1. Add olive oil to a large Sauté pan, cook over medium heat.
2. Add garlic and sauté until a light golden brown.
3. Add onions, peppers, eggplant and sauté until soft (depending on how old the eggplant is it may soak up the oil. Have extra oil on hand and add as needed).
4. Push vegetables to one side of pan and on the other side add vinegar and sugar.
5. Once sugar dissolves mix vegetables and liquid together.
6. Add Herbs de Provence and capers.
7. Cook 10 minutes more.
8. Season with salt and pepper, to taste.
9. You should have a nice balance between sweetness of the sugar and the acidity of the vinegar.
10. You can adjust the taste to your liking by adding more of either ingredient.

Tip:
You may serve Caponata immediately. To use for future, spread Capavata out on a sheet pan and allow to cool in refrigerator. Place in an airtight container for up to 1 week. Caponata can be served warm, cold or at room temperature.