Caponata

Ingredients

2 each large eggplants 1 tbsp salt 3/4 cup olive oil 2 each cloves garlic, crushed 2 each onions, chopped 1 each #2 can plum tomatoes 3 each celery stalks, diced 1 lb can pitted black olives 12 oz jar olive salad 1/4 cup capers 1/2 cup pine nuts 1/4 cup red wine vinegar 2 tbsp sugar 1 salt and pepper to taste	Advertisements

Preparation
 
Wash and cube unpeeled eggplant. Salt and let stand 1 hour.
Squeeze dry. Saute in oil until soft. Remove. Saute onions and
garlic in same oil. Add tomatoes, olives, and celery. Cook
until tender--15 minutes. Add eggplant, capers, and pine nuts.
In another pan heat vinegar and sugar. When dissolved, pour over
eggplant. Season to taste and cook an additional
20 minutes.
Serve hot or cold as relish with dinner or with french bread
rounds as a buffet or cocktail dish.

 

 
Servings:
20

 

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