Ingredients
- 1 cup grapeseed oil
- 1 red bell pepper
- 1 diced Spanish onions, (1/4 inch cubes, from 1/2 medium onion)
- 1/2 cup salt-cured capers, rinsed and drained
- 1/2 cup diced black olives (1/8-inch pieces)
- 3 large eggplant, peeled and cut into 1/2-inch cubes
- 1/4 cup red wine vinegar
- kosher salt
- cornmeal crackers, for serving
- cracked black pepper
Directions
Place the grapeseed oil in a heavy-bottomed braising pan over medium heat. Add the bell pepper, onions, capers, and black olives and lightly sauté, stirring occasionally with a wooden spoon, until the onions are translucent, about 8 minutes.
Add the eggplant and continue to cook over medium heat for an additional 20 minutes, stirring every 5 minutes. The eggplant should become soft and translucent.
Remove the pan from the heat, stir in the vinegar, and season with salt and pepper. Mix thoroughly and serve with cornmeal crackers.
Recipe courtesy of The Italian Table by Ron Suhanosky/Kyle Books, 2011.
