Caponata All Guidia (La Cucina Italiana) Recipe

• 3 med Eggplants, peeled and cubed Salt
• 1 c. Extra-virgin extra virgin olive oil
• 2 x Onions, sliced
• 2 stalk celery, sliced
• 5 x Tomatoes, peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality)
• 1/2 c. Minced pitted black olives, (Mediterranean type)
• 1/4 c. Capers
• 1 Tbsp. Red wine vinegar
• 1 Tbsp. Sugar Pepper
• 2 Tbsp. Chopped fresh basil

1. Place the eggplants in a colander and sprinkle with 1 Tbsp.
2. salt.
3. Let sit for 1 hour to let them drain their bitter juices.
4. Heat the extra virgin olive oil till it is very warm.
5. Gently squeeze the eggplant dry and blot with paper towels; fry till golden brown all over, turning often.
6. Remove with a slotted spoon and place in a serving bowl.
7. Add in the onion and celery to the extra virgin olive oil, and cook till crsip-tender about 5 min.
8. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper.
9. Cook over medium heat for 5 min.
10. Pour over the eggplants in the bowl.
11. Add in the basil and stir gently.
12. Serve at room temperature.

eggplants, extravirgin extra virgin olive oil, onions, stalk celery, tomatoes, black olives, capers, red wine vinegar, sugar pepper, fresh basil

Taken from cookeatshare.com/recipes/caponata-all-guidia-la-cucina-italiana-99275 (may not work)