Caponata Eggplant Spread

Caponata Eggplant Spread This delicious and healthy dish serves 6 people.

3 Small Eggplants 1 Tsp Salt 1/3 Cup Olive Oil 3 Onions, Chopped 1 Green Pepper 4 Cloves Garlic, Minced 2 Stalks Of Celery, Chopped 1 28 ounce Can Chopped Tomatoes 1/4 Cup Fresh Chopped Parsley 1/4 Cup Balsamic Vinegar

Peel eggplants then cut into 1 inch cubes. Sprinkle with salt and leave 30 minutes. In a large pan heat some of the oil, add the onions and green pepper, and cook until soft. Add the celery and garlic, and cook 5 minutes. Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick.

Rinse the salt from the eggplant and pat dry. Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant. Cook until the eggplant is tender and turning golden brown. Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes. Let come to room temperature before serving.

Serve with sliced baguette