DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 8 COST: MEDIUM
2 LB. EGGPLANT, CUBED
1/4 LB. CELERY STICKS, SLICED
1 LARGE RED ONION, SLICED
1 CAN GREEN OLIVES, PITTED
2 TABLESPOONS CAPERS, DRAINED
1 CAN TOMATO PUREE
1 TABLESPOON TOMATO PASTE
EXTRA VIRGIN OLIVE OIL, AS NEEDED
SALT AND PEPPER, TO TASTE
FRESH BASIL
1/4 CUP PINE NUTS, OPTIONAL
1 TABLESPOON GRANULATED SUGAR (OPTIONAL)
1/4 CUP WHITE WINE VINEGAR (OPTIONAL)
RECIPE
COAT A LARGE FRY PAN WITH OLIVE OIL, PLACE THE PAN OVER MEDIUM TO HIGH HEAT, ADD THE EGGPLANT AND COOK
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
USING THE SAME FRY PAN, ADD MORE OLIVE OIL, CELERY, ONION AND A LITTLE SALT. COOK UNTILL TENDER STIRRING OCCASIONALLY
WHEN THE CELERY IS TENDER, ADD THE CAPERS, OLIVES AND PINE NUTS (OPTIONAL). STIR AND COOK JUST A FEW MINUTES
ADD THE TOMATO PUREE AND PASTE, STIR AND COOK A LITTLE LONGER
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.
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!!