Sicilian Caponata

• 1 md. eggfruit
• Salt
• Freshly ground pepper
• 1/3 cup olive oil
• 2 sticks celery, thinly sliced
• 1 onion, thinly sliced
• 2 tomatoes, peeled and chopped
• 1 tbsp. capers, drained
• 1 tbsp. pine nuts (optional)
• Green
• black olives
• 1 tbsp. sugar
• 2 tbsp. wine vinegar

1. Cut the eggfruit into small cubes; sprinkle with salt and leave to drain for 30 minutes.
2. Heat half the oil in a deep frying pan and fry the cubes a few at a time until browned and soft, adding a little more oil as necessary.
3. Return all the eggfruit to the pan with the celery, onions and tomatoes.
4. Simmer for 15 to 20 minutes and then add the capers, pine nuts and olives.
5. Stir the sugar in the vinegar until dissolved and add to the pan.
6. Season with salt and pepper and simmer very gently for a further 15 minutes.
7. Taste and add a little more vinegar, if necessary.
8. Serve with crusty bread.

eggfruit, salt, freshly ground pepper, olive oil, celery, onion, tomatoes, capers, pine nuts, green, black olives, sugar, wine vinegar

Taken from www.foodgeeks.com/recipes/4463 (may not work)