Dr. J’s Eggplant caponata
Olive oil or butter – Whatever you think is necessary
1 medium, eggplant
1 medium onion
3 cloves garlic
1 tbs oregano
½ tbs basil
2 ribs celery
½ cup olives (green, black, kalamata, or whatever y’all like)
¼ cup capers
1 can (14 oz) diced tomatoes (or use sauce)
1/2 cup tomato paste
½ cup red wine (or more if you desire)
You can either slice the eggplant into ½ inch round slices , lay out on a towel (paper or otherwise), salt, turn over and let stand for ½ hour or more and then pat dry and dice into ½ inch pieces… or just slice and dice and be ready to go. I tend not to peel the eggplant
Cook the garlic, onion and whatever you like (re other spices, etc..), with the oregano and basil til tender
Add the eggplant and probably some more oil
Cook about 5 min on medium (keep low enough so it doesn’t burn or stick too much) and mixing as nec.
Add celery and cook another 5 or more minutes
When the veggies have begun to cook down, add the tomato products, olives, capers and wine – mix well, set to low and let simmer an hour or more until everything is quite soft but still distinct.
You may need to add more tomato product and/or wine to keep the mixture moist but not liquidy.
Depending on the bitterness level of the eggplant , a little honey or sugar may be a good idea.
Salt and pepper to taste
Mangia and Enjoy with crackers, bread, veggies, pasta, or just by itself