Eggplant Caponata
Ingredients
- 1/2 Cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 large onion, minced
- 2 celery ribs, diced
- 1 red bell pepper, seeded and diced
- 2 eggplants, cut into 1/2-inch cubes
- 2 tomatoes, peeled, seeded, and chopped
- 2 Tablespoons capers, drained
- 1/2 Cup pitted green olives
- 1/4 Cup red-wine vinegar
- 1/4 Cup chopped parsley
- Salt and pepper, to taste
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