Caponata

This makes a delicious appetizer when served with lightly toasted bread (from the Victory Garden Cookbook, Alfred Knopf 1982).

Ingredients:

• 1 medium eggplant
• Salt
• 3/4 cup olive oil
• 2 TBS olive oil
• 2 cups onions, chopped
• 1 cup celery, finely chopped
• 1 cup tomatoes, cored, peeled, seeded, and chopped
• 1/2 cup pitted, halved green olives
• 1/4 cup capers, rinsed and drained
• 1 TBS pine nuts
• 1/3 cup red wine vinegar
• 1 TBS sugar
• Freshly ground pepper

Peel and cube the eggplant. Place the cubes in a colander and salt thoroughly. Let drain for one hour. Rinse thoroughly and pat dry with paper towels. Heat half the oil in a large skillet over high heat. Saute half the eggplant until golden brown (5-8 minutes). Remove to a strainer and drain. Add the remaining oil, saute the rest of the eggplant, and drain. Wipe the pan clean, add the additional 2 TBS oil and saute the onions and celery just until tender. Add the tomatoes, cover the pan and cook 4-5 minutes. Uncover the pan and cook additional 5 minutes. Add the sauteed eggplant, olives, capers and pine nuts. Combine the vinegar and sugar until the sugar is dissolved. Pour into the eggplant mixture and simmer, covered 5-10 minutes. Season to taste and cool. Makes 7-8 cups.