Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer)

• 2 large eggplants
• Salt to taste
• 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
• 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
• 1 jar (3 ounces) capers, drained
• 2 cups water
• 4 large stalks celery, diced
• 1/2 to 2/3 cup olive oil
• 2 large onions, sliced
• 2 cans (16 ounces each) tomato sauce
• Freshly ground pepper, to taste
• 1/4 cup sugar
• 1/2 cup red wine vinegar

1. Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander.
2. Sprinkle with salt and let them stand for 30 minutes.
3. Rinse, drain well, and pat dry.
4. In a bowl, combine the black olives, green olives, and capers.
5. Cover with warm water and let them plump for 20 minutes.
6. Drain well.
7. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender.
8. Drain and pat dry.
9. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot.
10. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown.
11. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant.
12. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat.
13. Add the onions and cook, stirring occasionally,just until tender.
14. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper.
15. Simmer the mixture over low heat, stirring occasionally, for 30 minutes.
16. In a small bowl, combine the sugar and vinegar, stirring until dissolved.
17. Add the sugar mixture to the eggplant mixture and stir to combine.
18. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

eggplants, salt, oilcured black olives, green olives, capers, water, stalks celery, olive oil, onions, tomato sauce, freshly ground pepper, sugar, red wine vinegar

Taken from www.foodnetwork.com/recipes/caponatina-siciliana-eggplant-olive-and-celery-appetizer-recipe.html (may not work)