Sicilian Caponata

Ingredients

• 2 tablespoons olive oil
• 1 cup red onion (chopped)
• 1 cup celery stalks (chopped)
• 4 cups eggplant (cut into 1/2 inch cubes)
• 4 cups tomatoes (peeled, seeded and diced)
• 2 teaspoons Better Than Bouillon Roasted Garlic Base
• 1/2 cup manzanilla olives stuffed with red peppers (sliced)
• 1/2 cup black olives pitted and sliced
• 1/4 cup non-pareil capers
• 2 teaspoon dried oregano
• 2 teaspoons balsamic vinegar
• 2 teaspoons brown sugar
• Coarse sea salt
• Freshly ground pepper
• 1 sprig of parsley for garnish

Instructions

1. 1

   Heat the oil in a large skillet over medium to high heat.

2. 2

   Add the onion and celery, and cook, stirring occasionally, until soft, about 5 minutes.

3. 3

   Add the eggplant and cook until soft, 5 more minutes.

4. 4

   Add the garlic paste, tomatoes, olives, capers, oregano, balsamic vinegar and sugar, and stir.

5. 5

   Reduce the heat, and simmer, stirring occasionally, 10 to 12 minutes.

6. 6

   Season with black pepper to taste.

7. 7

   Garnish with fresh parsley.