Caponatina
You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator
1. Fry eggplant in 1 cup olive oil until browned. Remove from skillet
2. Add onions, browning gently over medium heat in another 1/2 cup olive oil.
3. Add tomato sauce and celery and cook until tender.
4. Add capers, olives and pine nuts, and fried eggplant.
5. Heat wine vinegar and sugar until dissolved. Add this to the eggplant mixture salt and pepper to taste.
6. Allow simmering until flavors mix
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Ingredients
Directions
1. Fry eggplant in 1 cup olive oil until browned. Remove from skillet
2. Add onions, browning gently over medium heat in another 1/2 cup olive oil.
3. Add tomato sauce and celery and cook until tender.
4. Add capers, olives and pine nuts, and fried eggplant.
5. Heat wine vinegar and sugar until dissolved. Add this to the eggplant mixture salt and pepper to taste.
6. Allow simmering until flavors mix
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