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Caponata Ingredients

2 LARGE EGGPLANTS 1 Teaspoon SALT 3/4 Cup OLIVE OIL 2 CLOVES GARLIC, CRUSHED 2 ONIONS, CHOPPED 1 Pound PLUM TOMATOES, Quartered 3 CELERY STALKS, DICED 1 Pound CAN PITTED BLACK OLIVES 12 Ounce JAR OLIVE SALAD 1/4 Cup CAPERS 1/2 Cup PINE NUTS 1/4 Cup RED WINE VINEGAR 2 Teaspoon SUGAR SALT AND PEPPER TO TASTE

• Wash and cube unpeeled eggplant.
• Salt and let stand 1 hour. Squeeze dry.
• Saute in oil until soft. Remove.
• Saute onions and garlic in same oil.
• Add tomatoes, olives, and celery.
• Cook until tender−−15 minutes.
• Add eggplant, capers, and pine nuts.
• In another pan heat vinegar and sugar.
• When dissolved, pour over eggplant.
• Season to taste and cook an additional 20 minutes.
• Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish

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