Caponata

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Serving Size : 6

1 eggplant — (about 3/4 pound)
1/2 yellow bell pepper
1/2 red bell pepper
1 onion
1 large garlic clove
1/4 cup water
1 tablespoon packed brown sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 cup golden raisins
2 tablespoons capers — drained
2 tablespoons parsley — (flat-leafed), chopped

Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and mince garlic. In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes. Stir in raisins and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)