Inspired by the Sicilian eggplant appetizer, Caponata—and what is growing in garden!
6 tablespoons olive oil
2 Japanese eggplant, trimmed, pared, sliced into small rounds*
1/2 chopped red onion
1 cubanelle pepper, seeded and chopped
1 jalapeno pepper, seeded and choped
1 stalk celery, chopped
1 large red tomato, seeded and chopped
1/4 cup chopped green olives
1 tablespoon rinsed and drained small capers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian flat-leaf parsley
2 teaspoons red wine vinegar
salt and pepper
1. Heat 4 tablespoons of the oil in a large nonstick skillet over high heat. Add the eggplant. Saute stirring constantly, until eggplant is tender and browned, about 10 minutes. Transfer to a plate lined with paper towels to drain.
2. Add remaining 2 tablespoons oil to skillet. Add onion, peppers and celery. Saute, stirring, until tender, about 5 minutes. Stir in eggplant, tomatoes, olives, capers, basil, parsley, vinegar, salt and pepper. Cover and simmer 5 minutes.
3. Toss with cooked hot ravioli (or any pasta) and serve at once.
*You could substitute one small eggplant.