1/2 cup olive oil, divided
1 cup coarsely chopped onion
1 cup diced celery
1/2 cup coarsely chopped green bell pepper
1 to 2 tablespoons olive oil
1 clove garlic, minced
1 8-ounce can tomato sauce
3 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup pitted green olives
1 French bread baguette
Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain
on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions,
celery, green pepper and garlic until tender but not browned. Add
tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant.
Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room
temperature for serving. Note: Caponata can be prepared in advance
to this point and chilled until ready to serve.
Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush
both sides of bread with 1/4 cup olive oil. Arrange slices on an
ungreased baking sheet. Bake about 5 minutes, turning once. Cool
to room temperature and serve with Caponata.