Eggplant Caponata Dip

Ingredients

½ cup extra virgin olive oil

2 garlic cloves, minced

1 large onion, diced

2 celery ribs, diced

1 red pepper, seeded and diced

2 eggplant, cut into ½-inch cubes

2 tomatoes, peeled, seeded and chopped

2 tablespoons capers, drained

½ cup pitted green olives

¼ cup red wine vinegar

¼ cup chopped parsley

Salt and pepper

Preparation

Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.