This is one of my very favorites! If you hate eggplant, this will convert you!!

Caponata
Recipe By : Pasta & Co. by Request
Serving Size : 6

1 Eggplant, Unpeeled, Cut In 1-Inch Cubes
1 Tbsp Salt
2 Tbsp Sugar
3 Tbsp Red Wine Vinegar, I Used Balsamic
2 Tbsp Tomato Paste, I Used Roasted Tomato Paste
1/2 C Olive Oil
1/2 Lg Onion, Chopped Coarsely
1 C Celery, Cut Diagonally In 1/2 -Inch Pieces
1/2 Green Pepper, Cut In 3/4-Inch Pieces
1/2 Red Bell Pepper, Cut In 3/4-Inch Pieces
7 Black Olives, Halved, I Used Calamata

In a large colander, toss eggplant with salt and let drain 30-60 minutes. Rinse eggplant with water and drain well. Mix together sugar, vinegar, and tomato paste. Reserve. Cover bottom of a large saute pan eiyh the olive oil. When olive oil is sizzling, add eggplant and saute unti it begins to glisten and soften. Add onions and continue cooking til eggplant begins to get very soft. Lower heaat and add remaining vegetables. Cover and steam until peppers and celery are tender but crisp ( about 5-10 minutes). Remove from heat and toss with tomato paste mixture, olives and tomatoes.

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NOTES : Use Paradisio brand tomatoes, if possible. this keeps well for up to one week. Freeze if you have to. Great as a side to meats, or over pasta. As an appetizer with bread, run through food processor to make smaller chunks. This is DELICIOUS, even if you don't think you like eggplant!!