Marika'S Caponata

• Caponata
• 3 med. Egglplants
• Salt
• 1/2 c olive oil
• 2 onions
• 11/2 lbs. fireroasted tomotos\s
• 2 stalks celery
• 1 T capers
• 1/2 cup wine vinegar
• 1T sugar

1. Cut eggplant into slices- put in colander w salt and drain - then cut into 1 inch cubes
2. Saute in 5 TBS olive oil in large frying pan over med. Heat about 10 minutes - until golden and limp -
3. Prepare sauce separately - cut onions into thin slivers - saute in remaining olive oil in another frying pan over med. Heat
4. Cut tomatoes into chunks and add to onions
5. Simmer 5 minutes
6. Chop celery into 1/2 inch diced - add celery an capers - and add to simmering tomato sauce - bring to a boil -= add eggplant and return sauce to boil - add vinegar and sugar and cook 5 minutes or until vinegar has evaporated - DO NOT OVERCOOK - don't make mushy

salt, olive oil, onions, stalks celery, t, wine vinegar, t

Taken from www.epicurious.com/recipes/member/views/marikas-caponata-1244551 (may not work)