Appetizer: Caponata

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adapted from The Italian Dish

This is best at room temperature and even better with a sprinkling of toasted pine nuts.

3 medium eggplants, cubed
6 Tbs. olive oil
1 large onion, chopped
1 15 oz. can diced tomatoes, drained
1/2 c. green Italian olives, pitted and sliced
3 Tbs. capers
1/3 c. red wine vinegar
2 Tbs. sugar
salt, pepper to taste

1. Preheat oven to 400 degrees F.

2. Toss eggplant cubes with 3 Tbs. olive oil and spread onto a baking sheet lined with aluminum foil.  Roast 25 minutes.

3. Add remaining 3 Tbs. olive oil to a large skillet over medium high heat.  Saute onion until it begins to turn golden, about 5 minutes.  Add tomatoes and continue to cook for about 5 minutes.  Add olives, capers, vinegar and sugar and simmer 15 minutes.  Remove from heat, add eggplant and salt and pepper to taste.