Sicilian Eggplant Caponata

• 1 large eggplant
• salt and pepper to taste
• oil
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 3 celery stalks, chopped
• 1 lb. can plum tomatoes
• 10 large green olives, pitted and quartered
• 3 Tbsp. pine nuts
• 1/4 c. capers
• 1/4 c. wine vinegar
• 2 Tbsp. sugar
• 1/2 tsp. thyme or oregano

1. Wash eggplant; do not peel.
2. Cut into 1/2-inch cubes.
3. Season with salt and pepper.
4. Fry in heated oil until tender.
5. Take out and set aside.
6. Saute onion in same oil until tender.
7. Add garlic, celery, tomatoes and olives.
8. Cook slowly for 10 minutes.
9. Add eggplant, pine nuts and capers.
10. Heat vinegar and stir in sugar. Add to vegetable mixture.
11. Season with salt and pepper.
12. Cook for 5 minutes more.
13. Serve chilled.
14. Serves 6.

eggplant, salt, oil, onions, garlic, celery stalks, tomatoes, green olives, pine nuts, capers, wine vinegar, sugar, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230421 (may not work)