Caponata
Caponata (Aubergine Salad)
1 pound eggplant, cut into cubes
2 tablespoons olive oil
4 stalks celery, sliced
1 onion, sliced
8 ozs tomatoes, peeled and chopped
2 tablespoons capers
2 tablespoons pine nuts
1 tablespoon granulated sugar
1/2 cup red wine vinegar
1/4 cup large green olives
Salt, to taste
Pepper, to taste
Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour
Dry them thoroughly on paper towels
Heat plenty of olive oil in a skillet and fry the eggplant until they are brown
Drain on paper towels
Fry celery in the same oil as the eggplant and, when brown, remove from the pan
Add onion and cook until soft
Add tomatoes and cook gently for 10 minutes
Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes
You may can this or serve it cold after making
To can, pour into glass jars, seal and boil for 20 minutes
It will keep for months
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