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
What You'll Need
medium globe eggplants, in 1/2 to 1 inch cubes
Vidalia onion, diced, in 1/2 inch dice
celery, diced, 1/2 inch dice
can crushed tomatoes
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.