Caponata

This is a delicious way to cook veggies and is extremely versatile too. It can be used as a meaty yet meatless filling for a veggie lasagna, a saucy topping for pasta, or just plain or as a side salad.

Ingredients:

Veggies - Caponata is usually a mix of veggies and eggplant, but for this, you can make any combination of eggplant, zucchini (or squash), bell peppers, and even maybe spinach. It's a great way to buy whatever is cheap and cook it up. A good start is 1 regular eggplant, 1-2 zucchini and 1/2 each 1 red pepper and 1 green pepper.

1 can (14-16 oz) Diced Tomatoes - I also use tomatoes, which you could chop up and stew, but I usually end up using canned diced tomatoes (in the winter, because regular tomatoes aren't in season, and in the summer, cause it's so quick and easy this way). You want to avoid the seasoned kind (which can taste a little too sweet, but if you have to get seasoned, get the Italian flavoring).

1/2 onion
Garlic
Olive oil
Balsamic Vinegar
Salt
Pepper

1. Dice your veggies into 1/2 inch cubes. Sprinkle with salt (esp. eggplant & zucchini).
2. Mince garlic & dice onion.
3. Heat a few tbs of olive oil and sautee garlic and onion until translucent.
4. Sautee eggplant for a minute or two, add peppers and zucchini, cook until tender and browned (a fork should go easily through these).
5. Add can of tomatoes, 1/4 can of water, and a few good shakes of balsamic vinegar. Salt & pepper to taste.
6. Decrease heat and simmer for 20 minutes or until reduced and tender.

Enjoy!

When eating it plain or over pasta, I like a little cheese on top. Grated parmesan is the best.