Sicilian Eggplant Caponata - cooking recipe

Ingredients

1 large eggplant
salt and pepper to taste
oil
2 medium onions, chopped
2 garlic cloves, chopped
3 celery stalks, chopped
1 lb. can plum tomatoes
10 large green olives, pitted and quartered
3 Tbsp. pine nuts
1/4 c. capers
1/4 c. wine vinegar
2 Tbsp. sugar
1/2 tsp. thyme or oregano

Preparation

Wash eggplant; do not peel.
Cut into 1/2-inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside.
Saute onion in same oil until tender.
Add garlic, celery, tomatoes and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar. Add to vegetable mixture.
Season with salt and pepper.
Cook for 5 minutes more.
Serve chilled.
Serves 6.