Sicilian Eggplant Caponata Dip Recipe
1 medium eggplant, peeled and cubed (4 cups)
1/4 cup olive oil
1 lg. onion, chopped
5 garlic cloves, minced
1/2 lg. red bell pepper
1 14 oz. crushed tomatoes
1/2 can artichoke hearts (in water)
3/4 cup pitted Kalamata or other favorite black olives (California ok)
3/4 cup California Spanish-style olives with pimiento
1/2 cup rinsed capers
1/3 cup balsamic vinegar
1 tbsp. sugar
salt, pepper
Toss your eggplant in a colander and lightly salt it and let it drain for an hour.

Heat half of your olive oil (or slightly more) in a large dutch oven and saute your onions, garlic, and pepper until soft and then reserve. Meanwhile, heat your broiler and lay your (rinsed, dried off) eggplant on a lined baking sheet (cookie sheet) and baste with olive oil and broil for twelve minutes or so, turning halfway through. Then add your broiled eggplant to your dutch oven with softened veggies and simmer, adding your tomatoes, artichokes, olives, and capers for an hour, stirring occasionally. Add the balsamic vinegar, salt, and pepper at the very end and let it cool. It’s best to let the flavors settle for a few days before serving, but it’s good even the second day. It will keep for two weeks.

Makes 1.5 quarts- a lot of caponata! Serve with Bette Hagman’s french bread or your favorite gluten-free bread as a party dish like fondue.