Serve this yummy Sicilian dish like brushetta, with garlic toasts, or spooned alongside grilled chicken, lamb or fish. You may substitute pitted green olives for the Kalamata olives (or use both). For a more earthy flavor, char/roast the tomatoes, and grill the diced eggplant.
5 large ripe tomatoes, peeled, cored and diced
2 large eggplants, peeled and diced (1/4 cup salt)
1 sweet onion, peeled and sliced
4 T olive oil
2 cloves garlic, minced
1/2 cup pitted Kalamata olives
3 T capers, drained
1/3 cup, fresh, snipped basil
1/4 cup (or more) red wine vinegar
1 -2 T sugar, to taste (optional - I use)
salt and pepper to taste
6 - 7 half pint jars
In large bowl, sprinkle eggplant with 1/4 cup salt and let stand at room temp for an hour. Drain and rinse.
In a large kettle, over medium heat, lightly brown eggplant in oil. Remove from pot and repeat with onion. Add garlic, tomato, olives, capers and vinegar. Bring to a boil, stirring constantly. Reduce heat, stir in basil and eggplant and simmer for five minute. Until thick.
Adjust salt, pepper, sugar and vinegar, to taste.
Ladle into hot jars, leaving 1/4 inch headspace. Process in boiling water for 20 minutes.