caponata Recipe

1 med. to large purple eggplant
1/2 cup olive oil
2-4 cloves of garlic
1/2 teaspoon dried basil or 1/2 cup fresh
1/4 to 1/2 teaspoon of dried oregano
1 cup of black or green olives, or a mixture of both
1/4 to 1/2 cup of capers
1 8 oz can of diced tomatoes
1/4 to 1/2 cup of balsamic vinegar

Cut the eggplant into cubes smaller than 1 inch, put them in a strainer and sprinkle liberally with salt. Stir and make sure each cube is coated. Let sit for 30 minutes while the bitter liquid drains. Rinse well.
Put the garlic through a press and saute in the olive oil. Add the basil and oregano.
Add the eggplant and saute in the garlic oil until browned.
Add the olives and capers, cook for five minuts.
Add the chopped tomatoes, cook for 15 minutes, stirring occasionally. Be careful not to burn it.
Add 1/4 cup of balsamic vinegar and cook for 5 to ten minutes until the flavors have mixed. (Taste to decide how much vinegar is to your liking.)
I prefer this served cold with raw vegetables or crackers. It is an excellent addition to an antipasto.