Fabulous Eggplant Caponata

• 1/2 cup olive oil
• 2 medium eggplants, cut into 1-inch cubes
• 1 onion, chopped
• 3 celery ribs, chopped
• 6 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup fresh tomato, chopped
• 1/2 cup green olives, chopped
• 1/3 cup raisins
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons capers
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup pine nuts, toasted
• 1 bunch parsley, stemmed and chopped
• 1/4 cup fresh lemon juice

1. Put 1 inch oil in deep pot or large skillet over medium high heat. In batches, add eggplant and fry, stirring occasionally, until lightly browned and tender, 10 - 12 minutes. Drain on paper towels, season with salt.
2. Drain all but 1/4 cup oil and return to medium high heat. Add onion, celery, and garlic and season with salt and pepper. Cook until golden brown, 15 minutes. Add tomato paste and cook, stirring constantly until lightly caramelized, 3 minutes.
3. Reduce heat to medium. Add next 7 ingredients and 1/4 cup water. Cook, stirring frequently, until tomatoes break down, 15 minutes. Turn off heat, Stir in pine nuts, parsley, lemon juice and eggplant. Cool to room temperature, serve with crostini.

olive oil, eggplants, onion, celery, garlic, tomato paste, fresh tomato, green olives, raisins, red wine vinegar, sugar, capers, red pepper, pine nuts, parsley, lemon juice

Taken from www.food.com/recipe/fabulous-eggplant-caponata-506849 (may not work)