Caponata (version VII)

1 pound eggplant
1 tablespoon salt
1/4 cup olive oil
1 large onion, chopped
3 red peppers, cut into strips
2 garlic cloves, chopped
1 large carrot, peeled and diced
1 pound ripe tomatoes, peeled and diced
1 cup black olives, pitted and cut in half
3 tablespoons wine vinegar
2 tablespoons sugar
1 tablespoon dried basil
2 tablespoons chopped dill

Peel the eggplant, cut into cubes, and sprinkle with salt. Let stand for 30 minutes. Pat the eggplant pieces dry with a paper towel. Heat the oil in a large saucepan. Add the cut eggplant and simmer for 10 minutes uncovered, on high heat, stirring frequently. Add all other ingredients, lower the heat, cover and simmer for 40 minutes.

Chill and serve as an appetizer. The Caponata may also be served warm, if you prefer a warm dish. Serve with toasted baguette slices. Serves 8.



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