Eggplant Sicilian-Style


Olive oil
1 large eggplant
1 medium onion
2 garlic cloves
5 tomatoes (Canned in juice (not in sauce) or fresh)
2 T tomato paste
1/4 cup red wine (Optional, if omit use stock or tomato juice)
1 T capers
1 tsp sugar (Start with 1/2 tsp, taste and see if you need more)
3 leaves of kale (Optional)
1 tsp rosemary (Dry or fresh)
Salt and pepper

Cube the eggplant (smallish cubes else it will take a while to cook).  Dice the onion and slice the garlic. Heat the oil in a skillet. Add eggplant, onion and garlic to oil. If using fresh tomatoes, dip them in boiling water to make skin removal easy (or leave skin on if you prefer). Once eggplant is slightly brown and soft, add the tomatoes, paste, wine, capers, sugar, kale and spices. Stir, simmer, taste, and adjust with any ingredients you’d like more of.



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