Adapted from Rachel Ray's Caponata recipe, I serve this yummy tomato-based concoction over herbed polenta...
2 Tablespoons Olive Oil
4 Cloves Garlic (chopped)
1 Red Bell Pepper (seeded and diced)
1 Green Bell Pepper (seeded and diced)
1 large Onion (peeled and chopped)
2 ribs Celery (chopped)
1/2 Cup Black Olives (pitted and chopped)
1 3oz Jar Capers, drained
1/2 Cup Golden Raisins
1 Medium-firm Eggplant (diced)
1 32oz Can Diced Tomatoes
1 14oz Can Crushed Tomatoes
Preheat a big, deep pot over medium heat.
Add oil and garlic.
As you chop vegetables, add them to the pot.
Once all the vegetables are in the pot, increase the heat slightly.
Stir in olives, capers, and raisins.
Salt the diced eggplant and stir into the pot.
Stir till well combined
Cover pot and simmer 15-20 minutes.
While the caponata simmers, make the polenta according to package directions.
Serve with a simple side salad, and bread if desired.
The leftovers are even better!!