Sicilian Eggplant Caponata

Recipe Ingredients

1		Eggplant - large
		And pepper to taste
		Cooking oil
2		Onions - chopped (medium)
2		Garlic cloves - crushed
3		Celery stalks - chopped
1		Italian plum tomatoes - 1 lb can
10		Green olives - pitted and
3 tablespoons	45ml	Pine nuts
1/4 cup	59ml	Capers - large
1/4 cup	59ml	Wine vinegar
2 tablespoons	30ml	Sugar

Recipe Instructions

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.

Source:
Susan Costner

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