EGGPLANT CAPONATA

Extra virgin olive oil as needed

2 pounds eggplant

1 onion, chopped

5 celery ribs, sliced on a diagonal

2 pounds tomatoes

4 cloves garlic, thinly sliced

1/2 pound green olives, pitted and halved

2 ounces capers

1/4 cup white wine vinegar

2 tablespoons sugar

1/4 cup toasted pine nuts

Oregano

Basil

Salt & pepper

Wash the eggplant, and dice them into 1 inch cubes.

Blanch, peel, seed and chop the tomatoes.

Heat a liberal amount of olive oil in a large skillet until very hot. Fry the eggplant pieces in two batches, tossing until browned on all sides. Remove them to drain.

Add the onions and celery to the remaining oil, and cook on lower heat until translucent. Deglaze with the vinegar.

Add the tomatoes, garlic, capers, oregano, sugar, and olives. Simmer until thickened.

Add the eggplant and simmer a few more minutes to blend all the flavors. Season with salt and pepper, and taste for sweet and sour balance, adjusting as needed.

Serve hot or at room temperature as a side dish, topped with chopped basil and pine nuts. It also makes a great topping for bruschetta, or may be tossed with hot pasta, and topped with grated cheese.

Burk

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