Sicilian Eggplant Caponata
1 Eggplant, large
Cooking Oil
2 medium Onions, chopped
2 Garlic Cloves, crushed
3 Celery Stalks, chopped
1 Can of Italian Plum Tomatoes
10 Green Olives, pitted and quartered
3 tablespoons of pine nuts
1/4 cup of capers, large
1/4 cup of wine vinegar
2 tablespoons of sugar
Wash eggplant. Do not peel, Cut into 1″ cubes. Season with salt and pepper. Fry in heated oil until tender. Take out and set aside. Sauté onion in the same oil until tender. Add garlic, celery, tomatoes, and olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook for 5 minutes longer. Serve hot, or room temperature, or cold.
Serving Size: 4
