Sicilian Eggplant Caponata

Serving Size : 6
Ingredients

for prepare Sicilian Eggplant Caponata

:

Amount	Measure	Ingredient - Preparation Method
1		eggplant - large
and pepper to taste cooking oil sicilian eggplant caponata
2	medium	onions - chopped
2		garlic cloves - crushed
3		celery stalks - chopped
1	can	italian plum tomatoes - 1 lb can
10		green olives - pitted and
3	tablespoons	pine nuts
1/4	cup	capers - large
1/4	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. Saut‚ 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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