Caponata - cooking recipe

Ingredients

1 Tbsp. olive oil
1 large eggplant, diced (peeled, optional)
1 green pepper, chopped
1 large onion, chopped
1/2 c. chopped pitted olives
3 Tbsp. capers
1/2 c. golden raisins or currants (optional)
1 (6 oz.) can tomato paste
3 to 4 cloves garlic, chopped
1/4 c. red wine vinegar
1 tsp. honey
1/4 tsp. allspice
oregano and basil to taste
salt and pepper to taste

Preparation

Saute eggplant, onion and pepper in oil until eggplant is tender and browned slightly. Add the remaining ingredients and stir to blend.
Heat mixture thoroughly. Serve at room temperature with crackers and cheese. This dish is better made ahead to allow the flavors to blend.