Caponata

Directions

1. 1
   Heat 1/2 inch of olive oil in a large frying pan and cook the eggplant, in batches, until golden brown.
2. 2
   Drain the cooked eggplant on paper towels.
3. 3
   Add extra oil to the pan, as needed.
4. 4
   In a large, heavy-bottomed saucepan, heat 1/2 cup olive oil and cook the onion for 5 minutes, stirring often.
5. 5
   Add the remaining ingredients and the drained eggplant.
6. 6
   Combine gently but thoroughly, and simmer over low heat for 30 minutes.
7. 7
   Taste for seasoning.
8. 8
   The caponata should have a pleasant sweet-and-sour flavor.
9. 9
   Transfer the caponata to a large bowl and let cool.
10. 10
    Serve at room temperature or cover and refrigerate overnight and serve cold.