|Caponata of fresh jersey tomatoes and baby eggplants.|
Here is a list of some of the key ingredients that I substituted:
1- 14 oz. can of diced tomatoes - Instead I roasted 8 luscious medium size ripe jersey tomatoes, salted and some sprinkling of olive oil for 40 minutes in the oven along with 6 cloves of garlic with the skin on. After it cooled - I removed the skins of the tomatoes and roughly chopped them. I did the same with tha garlic. Transfered them to a bowl with juice and all the bits in the pan.
Wine Vinegar - I used a good balsamic vinegar and 1/4 cup of good white wine
Simmer for 12-15 minutes until cooked - I simmered the dish for 15 minutes on the stove top and continued to simmer it in the oven at 350F for another 30-40 minutes until completely cooked and soft. I did this to avoid the vegetables to stick to the bottom of the pan and thus avoid the constant stirring. Becaused I used young firm baby eggplants, it took longer to cook.
It's great topping on fish, meat and just about on anything!