CAPONATA

Note: Ancho chili peppers give this traditional Italian appetizer a Mexican twist.

2 ancho chilies, stemmed and seeded (leave some of the seeds)
1 large eggplant, peeled and diced
salt
1/4 cup olive oil
1 medium yellow onion, finely diced
1/2 cup tomato puree
3 small juice tomatoes, finely diced
1/4 cup cracked Provencal green olives, pitted and chopped
1 small bunch fresh cilantro (leaves only), chopped
2-3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon capers
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Roast the anchos on a rack in the oven until you can smell them, 1-2 minutes, then soften by soaking them in hot water for about 15 minutes.(save water if you like to add to gravy, stew, soup or vegetable sauce in place of plain water)

Sprinkle the eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture.

Heat oil in a large skillet. When the oil is hot, add the eggplant and stir to brown completely.

Add the onion and cook until translucent.

Remove the chilies from the water. Dice them, and add them to the eggplant.

Add the remaining ingredients and cook for 15 minutes or until the flavors have married. Adjust the salt and heat level to your liking.

Source: Jump up and Kiss me: Spicy Vegetarian cooking by Jennifer Trainer Thompson