Eggplant Caponata

By luvcookbooks • October 20, 2009 • 0 Comments

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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

Serves 12

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!