Sicilian eggplant caponata

Yield: 6 Servings

Measure Ingredient
1 Eggplant; large Salt and Pepper to taste
Cooking Oil
2 mediums Onions; chopped
2 Garlic Cloves; crushed
3 Celery Stalks; chopped
1 Can Italian Plum Tomatoes 1 lb can
10 Green Olives; pitted and quartered
3 tablespoons Pine Nuts
¼ cup Capers; large
¼ cup Wine vinegar
2 tablespoons 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. Saute 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 chilled as an appetizer or relish.

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