Caponata

Very good appy served on pita triangles, easy and tasty from cooking light mag. 1988. chill time 8 hrs, included in cook time.

• Ready In: 8 hrs 55 mins
• Yields: 4 cups

Ingredients

•  vegetable oil cooking spray
• 2  teaspoons olive oil
• 4  cups  peeled, diced eggplants
• 1  cup  minced onion
• 1  cup  minced celery
• 1  medium yellow bell peppers or 1  medium green bell pepper, minced
• 2  cloves garlic, smashed
• 1⁄2 cup no-salt-added tomato sauce
• 3  tablespoons no-added-salt tomato paste
• 3  tablespoons  chopped ripe olives
• 3  tablespoons  chopped  olives
• 2  tablespoons red wine vinegar
• 1 1⁄4 teaspoons sugar
• 1⁄4 teaspoon pepper
•  pita bread, cut in wedges (optional)
•  ripe olives (optional)
•  fresh parsley sprig (optional)

Directions

1. Coat a nonaluminum Dutch oven with cooking spray, add oil.
2. Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
3. Add tomato sauce and next 6 ingredients, stir well.
4. Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
5. Place in medium bowl, cover and chill 8 hours.
6. Serve on pita wedges and garnish with ripe olives and parsley, if desired.