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Author Notes: This is my friend June Feldman's recipe, a treasure from her aunt. It is the best caponata I have ever eaten. Usually served as an hors d'ouevre, it is good for breakfast, lunch, dinner and snacks. —luvcookbooks
- 2 medium globe eggplants, in 1/2 to 1 inch cubes
- 1 Vidalia onion, diced, in 1/2 inch dice
- 1 cup celery, diced, 1/2 inch dice
- 14 ounces can crushed tomatoes
- 2 ounces capers
- 1/4 cup pignoli nuts
- 4 tablespoons wine vinegar
- 2 tablespoons sugar
- olive oil
- 2 pounds Sicilian green olives, smashed, pitted, and torn into pieces
- In a large frying pan, cook eggplant cubes in olive oil and a little water until soft. Use low heat. The eggplant should not brown.
- Transfer cooked eggplant to a large saucepan. Cook onion in the frying pan vacated by the eggplant until soft. Add onions to eggplant.
- Add tomatoes and celery to eggplant mixture and simmer for about 5 minutes.
- Dissolve sugar in wine vinegar. Remove saucepan from heat, add the vinegar/sugar solution, capers, pignoli, and olives.
- Stir and salt to taste. Enjoy!
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Chocolate Cookie
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