Sicilian Caponatina

Serves 6 to 8.  Serve with slices of freshly toasted garlic crostini.

3 whole eggplants

½ c. raisins

3 stalks celery

2 Tbsp. sugar

½ onion

1 tsp. chopped parsley

½ c. olive oil

1 tsp. salt

10 whole green olives, sliced

¼ tsp. red pepper flakes

1 Tbsp. capers

1 Tbsp. fresh oregano

12 oz. Tomato sauce

1 Tbsp. fresh tarragon

2 Tbsp. red wine vinegar

8 to 10 basil leaves, chopped

Peel eggplant and chop into ½ inch cubes.  Dice celery and onions.  In a large skillet, heat olive oil over medium heat.  Add eggplant, celery, and onions.  Cook 12 to 15 min.  Add olives, capers, tomato sauce, vinegar, raisins, sugar, parsley, salt and red pepper flakes.  Stir thoroughly and remove from heat.  Cool in fridge for 1 hr.  Serve garnished with fresh oregano, tarragon, and basil.

Taken from The Herb Companion, January 2009 issue.

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