Eggplant Caponata

We're cooking Eggplant Caponata with Chef John Granata of Camille's.

Ingredients:
1 lg. eggplant
1 sm. red onion
1 red pepper
1 green pepper
1 yellow pepper
1 med. Zucchini
1 med. summer squash
10 native Roma tomatoes
1 cup golden raisins
4 cloves garlic
1 cup extra virgin olive oil
1 tbsp. fresh mint
2 tbsp. red wine vinegar
Salt & Pepper

Steps:
First, chop all vegetables separately and set aside.

In a large Dutch oven, heat olive oil and begin to sauté vegetables on medium heat.

Start with onions and peppers, and cook until just tender. Add eggplant then both squashes.

Add garlic and then tomatoes mixing well. When all the vegetables are cooked aldente, add raisins, mint and vinegar. Adjust flavor with salt and pepper.

Toss mixture well and let stand for 20 minutes. Serve warm over Bruschetta or chill overnight and serve as an antipasto.

Buon Appetito
Chef John Granata