Capunatina (Sicilian Eggplant Relish) Recipe

• 1/2 c. Extra virgin olive oil
• 1 med Eggplant peeled, diced small Salt to taste Freshly-grnd black pepper to taste
• 1 c. Small-diced onions
• 1 c. Small-diced celery
• 2 c. Peeled, seeded, small-diced fresh tomatoes
• 10 x Calamata olives pitted, halved
• 10 x Sicilian olives pitted, halved
• 1/4 c. White raisins soaked in water for 20 min, liquid removed
• 1 Tbsp. Capers
• 2 Tbsp. Red wine vinegar
• 2 Tbsp. Toasted pine nuts Crusty bread for serving

1. In a large saute/fry pan, over medium heat, add in 1/4 c. of the extra virgin olive oil.
2. When the oil is warm, add in the eggplant.
3. Season with salt and pepper.
4. Saute/fry till the eggplant is soft, about 15 min, stirring occasionally.
5. Remove the eggplant and set aside.
6. In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
7. of the oil.
8. Add in the onions.
9. Season with salt and pepper.
10. Saute/fry till wilted and lightly golden brown, about 4 min.
11. Remove the onions and set aside.
12. In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
13. of the oil.
14. Add in the celery.
15. Season with salt and pepper.
16. Saute/fry till wilted, about 3 min.
17. Remove from the pan and set aside.
18. In the same large saute/fry pan, over medium heat, add in the remaining 2 Tbsp.
19. of oil.
20. When the oil is warm, add in the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts.
21. Season with salt and pepper.
22. Cook for about 15 min.
23. Remove from the heat and turn into a serving bowl.
24. Cold the mix slightly and serve with crusty bread.
25. This dish is a great side dish for roasted meats or possibly seafood.
26. This recipe yields 8 to 10 servings.

extra virgin olive oil, salt, onions, celery, tomatoes, olives, olives, white raisins, capers, red wine vinegar, crusty bread

Taken from cookeatshare.com/recipes/capunatina-sicilian-eggplant-relish-99407 (may not work)