Caponatina(Sicilian Style) - cooking recipe

Ingredients

4 medium eggplant
1 1/2 c. olive oil
4 onions, sliced
1/2 c. tomato sauce
4 stalks celery, diced
1/2 c. capers
12 green olives, cut
1 Tbsp. wine vinegar
1/4 c. sugar
3/4 tsp. salt
1/2 tsp. pepper

Preparation

Peel and dice eggplant and fry in 1 cup hot olive oil.
Remove fried eggplant from skillet.
Add remaining oil and onions; brown gently.
Add tomato sauce and celery; cook until celery is tender, adding a little water if necessary.
Add capers, olives, pine nuts and fried eggplant.
Heat vinegar in a small saucepan. Dissolve sugar in vinegar and pour over eggplant.
Add salt and pepper; simmer 20 minutes, stirring frequently.
Cool before serving.