Eggplant Caponata

• 2 medium globe eggplants, in 1/2 to 1 inch cubes
• 1 Vidalia onion, diced, in 1/2 inch dice
• 1 cup celery, diced, 1/2 inch dice
• 14 ounces can crushed tomatoes
• 2 ounces capers
• 1/4 cup pignoli nuts
• 4 tablespoons wine vinegar
• 2 tablespoons sugar
• olive oil
• 2 pounds Sicilian green olives, smashed, pitted, and torn into pieces

1. In a large frying pan, cook eggplant cubes in olive oil and a little water until soft. Use low heat. The eggplant should not brown.
2. Transfer cooked eggplant to a large saucepan. Cook onion in the frying pan vacated by the eggplant until soft. Add onions to eggplant.
3. Add tomatoes and celery to eggplant mixture and simmer for about 5 minutes.
4. Dissolve sugar in wine vinegar. Remove saucepan from heat, add the vinegar/sugar solution, capers, pignoli, and olives.
5. Stir and salt to taste. Enjoy!

eggplants, vidalia onion, celery, tomatoes, capers, nuts, wine vinegar, sugar, olive oil, green olives

Taken from food52.com/recipes/1162-eggplant-caponata (may not work)