Caponata With Red And Green Peppers
|Eggplant||1 1⁄2 Pound|
|Coarse salt||1 1⁄2 Tablespoon|
|Olive oil||2 Tablespoon|
|Green bell peppers||1 Pound, cut into 1/2-inch dice (2 Large)|
|Red bell pepper||8 Ounce, cut into 1/2-inch dice (1 Large)|
|Onion||1 Medium, cut into 1/2-inch dice|
|Green pitted olives||1⁄2 Ounce, drained and coarsely chopped (1 Jar)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Hot pepper flakes||1⁄4 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
1. Cut eggplant into 3/4-inch dice. Sprinkle lightly with salt and place in a colander. Place a plate with a weight on top (such as two 1-pound cans) and drain for 1 hour. Pat eggplant dry with paper towels.
2. Heat oil in a nonreactive large frying pan or flameproof casserole over medium heat. Add green and red peppers and onion and cook 3 to 5 minutes, or until softened.
3. Add eggplant and cook 5 to 6 minutes, or until softened. Stir in olives, tomato paste, and water. Simmer uncovered 10 minutes to combine flavors. Remove from heat and season with salt, pepper, and hot pepper flakes. Stir in parsley and vinegar. Serve at room temperature.