Sicilian eggplant caponata

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Recipe by: hejer

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant; large
-Salt and Pepper to taste
Cooking Oil
2 md 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 tb Pine Nuts
1/4 c Capers; large
1/4 c Wine vinegar
2 tb 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.