Jewish Caponata

Directions

• to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately.

Peel and dice eggplant.

Season with salt and pepper and set aside in colander to drain off liquid.

Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes.

Transfer vegetables to shallow baking dish , but retain the oil.

Add eggplant to oil in skillet and sprinkle with flour.

Fry, stirring, over moderate heat, until lightly golden.

Add to baking dish with vegetables.

Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350℉ (180℃) oven for ½ hour.

Remove from oven; mix well, taste for seasonings and add salt and pepper if necessary.

Add capers, stir and place in oven for a couple of minutes longer.

Serve hot as a side dish or cold as an appetizer.