Eggplant Caponata

Great appetizer for the holidays. Serve with your favorite cracker, top some fresh mozzarella or even mix it into pasta!

• 5 tablespoons olive oil
• 1 1/2-pound eggplant, unpeeled, cut small cubes (almost diced)
• 1 medium onion, diced
•  2 stalks celery, diced
•  4 large garlic cloves, chopped
• 1 14 ounce can diced tomatoes with Italian seasonings
• tomato paste as needed
• 4 tablespoons drained capers
• 1/3 cup chopped fresh basil
• 1/2 teaspoon lemon pepper
• salt to taste
•  3 tablespoons coarsely chopped pitted green olives
•  3 tablespoons coarsely chopped pitted black olives

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add some tomato paste to thicken and continue to cook. Season caponata to taste with salt and lemon pepper. Mix in fresh basil. At this point you can add the chopped olives. Transfer caponata to serving bowl. Serve warm, at room temperature, or cold. (Caponata can be made ahead of time and canned/jarred. 

Note: Drizzle some fresh good olive oil on it before you serve it!