Caponata 2
| Yield: | 1 Servings |
| Categories: |
| 1 | md | Eggplant, peeled and cut into 1/2 cubes (about 4 cups) |
| 3/4 | c | Chopped onion |
| 1/3 | c | Chopped celery |
| 1/4 | c | Olive oil or cooking oil |
| 1 | cn | (16-oz) tomatoes, drained and cut up |
| 3 | tb | Wine vinegar |
| 2 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Ground red pepper |
| 1/2 | c | Sliced pitted ripe olives |
| 2 | tb | Pine nuts |
| 1 | tb | Snipped fresh parsley |
| 1 | tb | Capers, drained |
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