Caponata

The ingredients in the sweet yet savory Sicilian dish vary by the region it’s made in and what’s on hand. This version is full of vegetables and fiber. Caponata makes an excellent appetizer, so enjoy it alongside your favorite Italian cuisine!
Makes 6 servings

Ingredients

• 1 large eggplant, diced
• 1 large onion, sliced
• 1 cup celery, chopped
• 1 (28-ounce) can plum tomatoes, crushed
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon pine nuts
• 1-1/2 tablespoons sugar
• 3 tablespoons wine vinegar
• 1/2 cup olive oil
• Salt and pepper, to taste

Directions
Wash and dry eggplant. Dice into l-inch cubes. In large skillet, heat oil, brown eggplant about 8 to 10 minutes until soft and slightly browned. Don’t let eggplant get too soft. Remove and place in large saucepan.  Saute onion in same skillet, until onions arewilted. Add celery and tomatoes, crushing slightly. Simmer about 15 minutes until celery is tender.

Add capers and pine nuts. Combine mixture and add to eggplant in saucepan. Dissolve sugar in vinegar, salt and pepper to taste and heat slightly. Add to eggplant, cover, simmer over low until tomato is cooked and vegetables are tender but not mushy. Stir often during cooking.

Allow to cool before refrigerating. Can be prepared several days ahead. Can be frozen. This appetizer should be served at room temperature. Can also be served with mixed greens for a salad entree.