My version of caponata is pretty simple. I use a large serrated bread knife to peel a large eggplant and dice it into 1/3 to 1/2 inch dices.
Dice a red bell pepper and one onion.
Chop 5 cloves of garlic into tiny pieces.
Place into a large pot or deep pan. I use a 6 quart oval pasta pot. Then I coat with olive oil, and mix it all up.
Saute, then simmer covered for about 15 minutes. Then add 1 small can of tomato paste and some red pepper flakes. Stir and then simmer covered for about 15 minutes.
You can add olives and/or capers, or use a red onion instead of a yellow one. Celery or celery seed is good, too.
I love to eat this by itself, but it's nice with cooked chicken or pasta or mixed into a salad. This is a bit chunky for crackers. If you want a spread for crackers, chop everything finer. Enjoy!
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