Vegan Italian Eggplant and Celery Dip

Golden Caponata

Serves 6

Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.

2 Tbs. olive oil
3 celery stalks, cut into ¼-inch dice (1½ cups)
2 plum tomatoes, finely diced (1 cup)
¼ cup finely diced onion
1 large eggplant (1½ lb.), peeled and cut into ½-inch dice (8 cups)
¼ cup pitted kalamata olives, coarsely chopped
¼ cup golden raisins
2 Tbs. capers, drained
2 Tbs. red wine vinegar
1 Tbs. tomato paste
1 tsp. sugar
2 Tbs. chopped fresh parsley
Toast points or crackers for dipping, optional

1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.

2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.