Aubergine Caponata Recipe

• 1 lrg aubergine, (eggplant)
• 1 sm onion
• 1 stk celery
• 1 ounce olives
• 1 ounce capers
• 2 1/2 Tbsp. extra virgin olive oil
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. wine vinegar
• 2 tsp sugar
• 1 c. minced tomatoes
• 1 Tbsp. tomato puree

1. Dice the aubergine into small cubes and sprinkle generously with salt.
2. Leave on a plate for about 20 min to draw out the bitterness.
3. While the aubergine is standing prepare the rest of the ingredients.
4. Chop the onion, celery, olives and capers into small pcs.
5. Heat the extra virgin olive oil in a deep frying pan and saute/fry the onion and celery for about 5 min, till lightly browned.
6. Now wash the salted aubergine thoroughly, drain and add in to the saute/fry, a few cubes at a time so the pcs don't absorb too much oil.
7. However, add in more oil if necessary.
8. Add in the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 min.

aubergine, onion, celery, olives, capers, extra virgin olive oil, parsley, wine vinegar, sugar, tomatoes, tomato puree

Taken from cookeatshare.com/recipes/aubergine-caponata-71426 (may not work)