Sicilian Eggplant Caponata

By Cathie davidson

Ingredients

• 1 large eggplant or 2 medium
• salt and pepper
• cooking oil
• 1 medium to large onion, chopped
• 2 cloves garlic, crushed (optional)
• 4 stalks (ribs) celery, sliced or diced
• 1 28 oz can diced tomatoes or chopped tomatoes or 2 16 oz cans diced
• 1/2 cup green olives (optional) halved and pitted
• 1/4 cup capers (if not using olives can increase capers to 13 cup capers
• 1/4 cup red wine vinegar
• 2 TBL sugar

Preparation

Step 1

Wash and peel eggplant. Cut crosswise into 1" slices. Place on paper towels - sprinkle with salt and let stand 15 to 30 minutes- blot dry with paper towels after 15 minutes and cut into cubes. Heat oil and fry egplant until tender. Take out and set aside in colander to drain over a bowl. Saute onion and celery in same oil (you may have to add oil) until tender. Add garlic, tomatoes and olives. cook slowly for 10 minutes then add eggplant and capers.
Heat vinegar (10-15 seconds in glass measureing cup in the microwave and stir in sugar until dissolved. Add to vegetable mixture. Season with salt and pepper. Cook 5 minutes longer Remove from pan and refrigerate. Serve cold.