Eggplant Caponata

by Ken Valeri

2 large eggplants, unpeeled, cut into 1/2 inch cubes
Salt
Pepper
Olive Oil
2 medium onions, chopped
1-2 cloves garlic, crushed
3 celery stalks, chopped
1 c. Italian plum tomatoes
3 small green olives, quartered
3 Tbl. pine nuts – toasted
1 tsp. capers
1/2 c. red wine vinegar
2 Tbl. sugar

Season eggplant cubes with salt and pepper. Fry in oil until tender. Remove eggplant and set aside. In same pan, sauté onion. Add garlic, celery, tomatoes, and olives. Cook slowly for 10 minutes. Add eggplant, pine nuts, and capers. In separate pan, heat vinegar. Stir in sugar. Add to vegetable mixture. Continue to cook for 5 minutes. Refrigerate. Serve with crackers.