Recipe for cooking caponata

Recipes from Italy :: Italian Antipasto and Appetizers

1 lb. eggplant, cut into cubes
2 Tbsp. olive oil
4 stalks celery, sliced
1 onion, sliced
8 oz. tomatoes, peeled and chopped
2 Tbsp. capers
2 Tbsp. pine nuts
1 Tbsp. sugar
1/2 c. red wine vinegar
1/4 c. large green olives
Salt, to taste
Pepper, to taste

Sprinkle and distribute cubes of eggplant with salt and leave them in a colander to drain for 1 hour.

Dry them thoroughly on paper towels. Heat plenty of olive oil in a skillet and fry the eggplant until they are brown. Drain on paper towels.

Fry celery in the same oil as the eggplant and, when brown, remove from the pan. Add onion and cook until soft. Add tomatoes and cook gently for 10 mins.

Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 mins. You may can this or serve it cold after making.

To can, pour into glass jars, seal and boil for 20 mins. It will keep for months.