1/4 c. olive oil
1 large eggplant, seeded, skinned and cut into 1/2-inch cubes
1/4 c. celery, chopped
1 clove garlic, chopped
1½ c. diced, seeded tomatoes
2 T. capers, rinsed and drained
3 T. red wine vinegar
1/2 c. fresh mixed herbs, chopped
1/2 c. black olives, chopped
salt and pepper, to taste
In large nonstick skillet, heat olive oil over medium heat. Add eggplant and celery; cook for 8 minutes, turning occasionally. Add garlic, tomatoes, capers, black olives, vinegar and herbs. Heat for 2 minutes. Remove from heat; add salt and pepper to taste. Serve warm with crusty bread. Top with goat cheese, if desired. Lasts up to 5 days covered in refrigerator.
Eva Braganini, Mattawan
