Sicilian Eggplant Caponata
Extra Virgin Olive Oil
Red Wine Vinegar
Sugar, just a couple of pinches
Salt and pepper
Eggplants, cubed (preferably with skin on)
Green Sicilian olives, pitted and chopped
Pinenuts, about a handfull or more
Capers (salt packed if you can get them)
Sautee eggplant, onion and celery in olive oil until softened.
Add stewed tomatoes, olives, capers, raisins and pinenuts.
Bring to a boil then add salt, pepper, red wine vinegar and sugar.
Simmer until ingredients are well blended.
Caponata should have a good eggplant flavor that has bit of a sweet and sour undertone from the sugar, vinegar, capers and raisins.
You can serve this warm or cold on Italian bread, bruschetta, crostini etc... and it gets even better the next day.