Big Night's Caponata Recipe

• 1 lrg Eggplant, diced
• 1 lrg Onion, sliced
• 1 c. Celery, minced
• 28 ounce Canned plum tomatoes, crushed
• 1 Tbsp. Capers, rinsed and liquid removed
• 1 Tbsp. Pine nuts
• 1 1/2 Tbsp. Sugar
• 3 Tbsp. Wine vinegar
• 1/2 c. Extra virgin olive oil Salt and pepper, to taste

1. Wash and dry eggplant.
2. Dice into l-inch cubes.
3. In large skillet, heat oil, brown eggplant about 8 to 10 min till soft and slightiy browned.
4. Do not let eggplant get too soft.
5. Remove and place in large saucepan.
6. Fry onion in same skillet, adding more oil if necessary, till wilted.
7. Add in celery and tomatoes, crushing slightly.
8. Simmer about 15 min till celery is tender.
9. Add in capers and pine nuts.
10. Combine mix and add in to eggplant in saucepan.
11. Dissolve sugar in vinegar, salt and pepper to taste and heat slightly.
12. Add in to eggplant, cover, simmer over low till tomato is cooked and vegetables are tender but not mushy.
13. Stir often during cooking.
14. Allow to cold before refrigerating.
15. Can be prepared several days ahead.
16. Can be frzn.
17. This appetizer should be served at room temperature.
18. It is good served as part of a buffet or possibly to side grilled fish.
19. Can also be served with lettuce for a salad entree.
20. The recipe is from Stanley's Mother, who served as adviser on the film, "Big Night" (1996).
21. Lucci directed, produced and acted in the film.
22. Beverly Bundy, Fort Worth Star-Telegram.
23. Printed in Riv

onion, celery, tomatoes, capers, nuts, sugar, vinegar, extra virgin olive oil salt

Taken from cookeatshare.com/recipes/big-night-s-caponata-84423 (may not work)