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#Caponata

Ingredients

• 400 g eggplant
• 250 g (1 can drained) chopped tomatoes
• 150 g celery
• 1 Tbsp tomato paste dissolved in 1/4 cup water
• 50 g green olives halved
• 35 g capers soaked in fresh water
• 1 onion sliced
• 10 g sugar
• 1 Tbsp red wine vinegar
• salt
• pepper
• Options :
• Bell pepper, Italian sausage, chili flakes

Directions

Cut eggplant into 1 inch cubes. Put in colander, salt and let stand for 1 hour

Blanch cut celery for 2 minutes. Put in ice bath

Brown sausage if using. Set aside

Sweat onions, add tomato paste and tomatoes and cook for 5-10 minutes. Add water if necessary. Turn off heat and set aside.

Rinse and dry eggplant in a towel. Fry at 400 deg in oil til brown. Don’t overcook. Place on paper towel.

Add all ingredients to pan with onions and tomatoes. Toss and cook for 2-5 minutes. Add water if necessary

Serve with good bread