INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 60 MIN          SERVINGS: 8          COST: MEDIUM

2 LB. EGGPLANT, CUBED

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1/4 LB. CELERY STICKS, SLICED

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1 LARGE RED ONION, SLICED

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1 CAN GREEN OLIVES, PITTED

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2 TABLESPOONS CAPERS, DRAINED

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1 CAN TOMATO PUREE

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1 TABLESPOON TOMATO PASTE

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EXTRA VIRGIN OLIVE OIL, AS NEEDED

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SALT AND PEPPER, TO TASTE

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FRESH BASIL

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1/4 CUP PINE NUTS, OPTIONAL

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1 TABLESPOON GRANULATED SUGAR (OPTIONAL)

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1/4 CUP WHITE WINE VINEGAR (OPTIONAL)

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RECIPE

COAT A LARGE FRY PAN WITH OLIVE OIL, PLACE THE  PAN OVER MEDIUM TO HIGH HEAT, ADD THE EGGPLANT AND COOK

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COOK THE EGGPLANT, STIRRING OCCASIONALLY, UNTIL IT'S TENDER AND GETS A NICE BROWN COLOR. ONCE COOKED, PLACE IT IN A BOWL AND SET A SIDE

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USING THE SAME FRY PAN, ADD MORE OLIVE OIL, CELERY, ONION AND A LITTLE SALT. COOK UNTILL TENDER STIRRING OCCASIONALLY

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WHEN THE CELERY IS TENDER, ADD THE CAPERS, OLIVES AND PINE NUTS (OPTIONAL). STIR AND COOK JUST A FEW MINUTES

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ADD THE TOMATO PUREE AND PASTE, STIR AND COOK A LITTLE LONGER 

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ADD THE COOKED EGGPLANT, SALT AND PEPPER. (IN A SMALL BOWL, MIX THE VINEGAR AND SUGAR AND ADD IT TO THE EGGPLANT, COOK UNTIL THE VINEGAR IS COMPLETELY EVAPORATED, THIS LAST PART IS OPTIONAL). ADD THE BASIL AND STIR.

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SERVE THE CAPONATA AS A SIDE DISH WITH ITALIAN BREAD, YOU MAY ADD THE PINE NUTS AND MORE FRESH BASIL AT THE END TO GARNISH. BUON APPETITO!! 

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