Caponata with Rice

Serves 4-6

1-2 eggplants, peeled and cut in bite-sized chunks

1 small onion, coarsely chopped

3 Tbsp extra-virgin olive oil

1-2 stalks of celery, thinly sliced - and if slices are large, cut them in half & only use 1 stalk

4 large table tomatoes, coarsely chopped

1 firm, ripe pear, peeled and cored, and coarsely chopped

1 cup black olives

1 Tbsp salt-cured capers, rinsed of salt

1 Tbsp sugar

Salt & freshly ground black pepper, to taste

4 Tbsp water

2 Tbsp vinegar

1-1/2 cups cooked shortgrain rice

1 Tbsp finely chopped basil

1. Saute the eggplants and onion in 1 tablespoon of oil in a large frying pan over medium heat for 10 minutes, or until softened.

2. Add the celery, tomatoes, pear, olives, capers, and sugar. Season with the salt and pepper. Add the water and vinegar. Simmer over low heat for about 15 minutes, or until all of the vegetables have softened.

3. Drizzle the hot, freshly cooked rice with the remaining oil; stir in the basil. Fill 4 small molds with the seasoned rice, pressing the rice down firmly.

4. Turn the rice out of the molds onto a serving dish and serve with the caponata.

1. The recipe above is the traditional caponata. There are many variations around the internet ... some include spaghetti, some add mozzarella cheese, and other variations.

2. The way I make it: . . . Serves 3-4

    A. Omit the following ingredients:

        tomatoes

        olives

        capers

        sugar

        vinegar

        water

    B. Add 1/2-1 red bell pepper chopped in bite-sized pieces.

        Add 1/2-2/3 cup of low sodium vegetable broth as  needed.

        Use an apple or a pear.

    C. Use 2-3 Tbsp olive oil to cook the eggplant, onion, celery, and red bell pepper. Sprinkle on Mrs. Dash Original seasoning to suit your style. As the vegetables begin to absorb the olive oil, add 1/4-1/3 low sodium vegetable broth. When the vegetables are softened, add the pear or apple. If the vegetables are in danger of sticking, add another 1/4-1/3 cup of low sodium vegetable broth. Cover the skillet and let the fruit steam/absorb flavors.

    D. I don't usually cook any rice. We eat the caponata alongside whatever meat, poultry, or fish we're having for dinner. Occasionally, if we're in the mood, I cook rice - any kind I have on hand, or we're in the mood for.

    E. Leftovers keep well for the next day. Reheat on the stove. When served, add freshly grated cheese to suit (i.e., asiago, romano, parmesan, manchego, feta ... )

This is a very easy dish to cook, and it's very pleasing to the tastebuds!