SUMMERTIME VEGETABLE CAPONATA IN A BOWL
WITH SLICED BAGUETTE

1 garlic clove
1 cup olive oil
1 bay leaf
Sliced celery (to taste)
1 cup quartered mushrooms
1 cup quartered onions
1 cup bite-size carrots pieces
1 cup bite-size cauliflower florets
1 cup bite-size eggplant pieces
1 cup bite-size green bell pepper pieces
1 1/2 cups ketchup
1 cup wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
Salt and pepper (to taste)
12 large seedless green olives
12 black olives
Crusty French baguette slices (for serving)

Saute the garlic in the olive oil in a skillet for 5 minutes and discard the garlic.

Add the bay leaf, celery, mushrooms, onions, carrots, cauliflower, eggplant and bell pepper and cook for 20 to 25 minutes or until tender crisp.

Stir in the ketchup, vinegar, sugar, Dijon mustard, salt and pepper and cook for 5 to 6 minutes longer.

Stir in the olives and remove from the heat to cool. Discard the bay leaf. Spoon into a bowl and chill for 2 to 5 days to enhance the flavor.

Serve with baguette slices.

Note: You may add any amount of the vegetables to suit your individual tastes.

Servings: 8
Source: Main Line Entertains by The Saturday Club