Sicilian Caponata

1 tablespoon olive oil
1 large onion, diced
4 or more garlic cloves, chopped
1 anchovy, mashed (optional)
1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread)
2 large fresh tomatoes, diced small
3 tablespoons red wine vinegar
2 tablespoons capers
Salt and pepper to taste

OPTIONAL
Kalamata olives (can be added with the tomato)
Fresh basil (can be stirred in after caponata is cooked and cooled)
Toasted pine nuts (these are traditionally used to sprinkle on top)

In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold.

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Bon Appétit, August 2005 and Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger
From: A Veggie Venture (Blog)