CAPONATINA RECIPE

Steps:

• Fry diced eggplant in 1 cup olive oil until nicely browned. Remove from skillet Add remaining olive oil and onions, browning gently over medium heat. Add tomato sauce and celery and cook until tender. Add water if necessary, careful to maintain the consistency of the sauce. Add capers, olives, pine nuts, and fried egglant. Heat vinegar and sugar in a small saucepan, stirring until sugar is dissolved. Salt and pepper to taste. Allow to simmer appoximately 20 minutes or until flavors and become less sharp and individually defined. Cool to room temperature before serving and store leftovers, covered, in the refigerator. The recipe may be doubled as the dish itself stands well and even improves over time. As presented, this recipe will serve 4 when served bruschetta style on toast points. Additionally, the dish may be garnished with sprigs of fresh parsley or basil and olives. Serve with a side salad and a glass of Sicilian table wine. Enjoy! Need a ready-made variation: Top slices of grilled or fried polenta with caponatina. Drizzle with a bit of good, full bodied olive oil, garnished with fresh springs of basil, parsley, and slices of fresh tomato. Serve as above, as an appetizer or casual, warm weather meal.