Eggplant Appetizer(Caponata) - cooking recipe

Ingredients

2 large eggplant
1 Tbsp. salt
3/4 c. olive oil
2 onions, chopped
1 (28 oz.) can plum tomatoes
1/4 lb. Italian green olives, pitted
3 celery stalks, diced
1/4 c. capers
1/4 c. wine vinegar
2 Tbsp. sugar

Preparation

Wash and cube eggplant; sprinkle with salt and let stand. Squeeze dry and saute in oil until soft.
Drain and set aside. Brown onion in oil.
Add tomatoes, olives and celery and cook slowly about 15 minutes.
Return eggplant to pan and add capers. Heat vinegar; add and dissolve sugar in vinegar and then pour over eggplant.
Correct seasoning with salt and pepper.
Cover pan and cook very slowly over a low heat for 20 minutes, stirring to prevent sticking.
Serve hot or cold.
This keeps very well and is excellent in an antipasto served with crackers.