Caponata

Eggplants are one of the world's most widely eaten vegetables. It originated in India and was introduced to Europe over 1500 years ago by the Moors and Arab traders. Try this delicious traditional Italian dish using eggplants.

Ingredients

2	Eggplants, medium (Main)
6 Tbsp	Olive oil
2	Garlic cloves, crushed
1	Onion, large, diced
1	Green pepper, diced
½ cup	Tomato puree
4 Tbsp	Capers, rinsed and drained
16	Stuffed green olives, sliced
¼ cup	Red wine vinegar
2 Tbsp	Sugar

Directions

1. Peel the eggplants and cut into cubes.
2. Heat 4 tablespoons of the oil and sauté the eggplant in batches, until coloured. Remove. Add the remaining oil to pan. Sauté the garlic, onion and green pepper, until softened.
3. Add the purée and simmer for 2 minutes. Return the eggplant to the pan and add the capers and olives. Combine the vinegar and sugar and pour over the eggplant mixture. Season with salt and pepper, cover and simmer until the eggplant is tender, stirring occasionally. Cool, then cover and refrigerate.
4. Serve at room temperature with lemon wedges and toasted French bread.