2 medium eggplants 1/2 cup of olive oil 2 onions, chopped 1 can tomatoes (standard size) 1 cup of sliced celery 2 ounces of capers, washed 2 tablespoons of sugar 1/4 cup of red wine vinegar Salt and pepper
Wash eggplants, peel and cut into 1 inch cubes. Dry well. Fry in very hot oil 10 minutes or until soft and slightly brown. Remove eggplant and put in large saucepan. Brown onions in same oil adding a bit more oil if necessary When onions are golden, add tomatoes and celery, simmer 15 minutes or until celery is tender. Add capers. Add mixture to eggplant. Dissolve sugar in vinegar, add salt and pepper to your taste, heat slightly. Add to eggplant. Cover and simmer 20 minutes, stirring occasionally. Let cool. Serve as relish or on crackers as appetizer.
Caponata
2 onions, diced 1 clove garlic, diced 2 stalks celery, finely chopped 1 cup of olive oil 1/2 cup of wine vinegar 1/4 cup of sugar 1 cup of tomato paste 4 medium eggplant, diced, stem removed 4 medium tomatoes, remove skin, diced 12 pitted green olives, cut into pieces 1/2 teaspoon of salt & pepper 1/4 teaspoon of hot pepper
Fry onions and garlic in 1 cup oil until semi soft. Add celery. Sauté 10 minutes longer. Add eggplant and cook slowly for 15 minutes. Add tomatoes and more oil if needed. Simmer 10 minutes longer. Add olives, vinegar, sugar, salt, pepper, hot pepper and tomato paste. Reheat complete mixture. Simmer for 20 minutes. Will keep in refrigerator for some time.
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