Instructions: Chop pimiento. Combine all ingredients in large enameled or stainless pot and mix. Cook uncovvered over low heat, stirring occasionally, about 1 hr or until mixture is soft and all liquid has cooked away. Cool and refrigerate. It will keep in the refrigerator for a week and may be frozen for a couple of months.

When serving with crusty bread, brush bread with garlic flavored olive oil and place in 400F oven for 12 min or until lightly brown. Cook about 5" from top of oven. Top with Caponata when serving.

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