Caponata Alla Siciliana

From CSA member Sara Dwyer


1 large eggplant
1 large sliced onion
3-4 stalks of celery, diced
3-4 plum tomatoes (or a small can)
1 small jar of capers (rinsed twice to remove salt)
1/4 cup of diced black olives
2 tblsp sugar
4 tblsp wine vinegar
Olive oil for frying
Kosher salt/fresh ground pepper to taste

Dice the eggplant into small cubes and fry in hot oil about 10 minutes or until soft and slightly browned, Remove eggplant for now. Fry the onions in the same oil; when golden brown, add celery and tomatoes....simmer 15 minutes. Add capers and olives. Add the eggplant to this mixture. In a microwavable bowl, add sugar to vinegar, and salt and pepper. Heat 30 seconds in microwave and add this heated mixture to the eggplant. Cover and simmer about 20 minutes, stirring occasionally. That's it! Enjoy......