Eggplant Caponata

• 1 large eggplant (about 4 cups), peeled and chopped
• 2 Tablespoons olive oil
• 1 medium sweet onion, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, chopped
• 2 Roma tomatoes, chopped
• 10 black olives, chopped
• 1/4 cup toasted pine nuts
• 2 Tablespoons capers, rinsed and drained
• 1 teaspoon anchovy paste
• 1 Tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped chives

1. Place eggplant in a colander. Sprinkle with salt and let moisture drain for 1 hour.
2. Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan.
3. Saute onion, stirring often, until golden, about 8 minutes. Add celery and garlic and saute an additioinal 2 minutes.
4. Squeeze the moisture from the eggplant with your hands. Add to the vegetables in the skillet and saute for about 10 minutes, stirring often, until the eggplant is tender.
5. Remove from heat and stir in tomatoes, pine nuts, capers, anchovy paste, balsamic vinegar, and pepper until well combined. Let come to room temperature and stir in chives.
6. Serve eggplant caponata chilled or at room temperature.

eggplant, olive oil, sweet onion, celery, garlic, tomatoes, black olives, nuts, capers, anchovy paste, balsamic vinegar, freshly ground black pepper, chives

Taken from www.epicurious.com/recipes/member/views/eggplant-caponata-1262092 (may not work)