Eggplant Caponata

Photo: Bromberg/Hermolin
5 tablespoons olive oil
1 1/2-pounds eggplant, cut into 1/2-inch cubes (peel if larger eggplant)
1 medium onion, cubed
4 large garlic cloves, chopped
1 T. tomato paste
2 cups chopped tomatoes, with juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add tomato paste, diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Serve warm, at room temperature, with crostini.

Caponata is better if made a couple days ahead.
Cover and chill until ready to use.