CAPONATA
Caponata was once made only in Sicily, where sweet-and-sour dishes were brought by Arabic traders. The combination of eggplant, tomatoes, capers, raisins, and vinegar produces a kind of relish, which goes with roast chicken and grilled fish. You can also add it to a turkey sandwich made with crusty bread.

2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 clove garlic, finely chopped
8 ripe plum tomatoes, peeled, seeded, and chopped
2 medium eggplant, broiled, cut-up
1/4 cup capers
1/4 cup raisins
1/4 cup balsamic vinegar
Pinch of sugar
1 teaspoon dried oregano
Pinch of freshly grated nutmeg (optional)
cup chopped fresh parsley
Salt and freshly ground black pepper, to taste

In a large skillet, heat the oil. Add the onion and cook over medium heat for 5 minutes, stirring often.

Add the garlic and tomatoes and cook for 1 minute, stirring often. Add the eggplant to the pan with the capers, raisins, vinegar, sugar, oregano, and nutmeg, if using. Cook the mixture over medium heat for 5 minutes, stirring often, or until the juices thicken slightly.

Add parsley, salt, and pepper. Stir thoroughly and transfer to a plastic container. Cover with a lid and refrigerate overnight to allow the flavors to mellow.

Servings: 6