Eggplant Caponata - Michigan Country Lines Magazine

Ingredients

• 1/4 c. olive oil
• 1 large eggplant, seeded, skinned and cut into 1/2-inch cubes
• 1/4 c. celery, chopped
• 1 clove garlic, chopped
• 1½ c. diced, seeded tomatoes
• 2 T. capers, rinsed and drained
• 3 T. red wine vinegar
• 1/2 c. fresh mixed herbs, chopped
• 1/2 c. black olives, chopped
• salt and pepper, to taste