Sicilian Caponata
6 tablespoons Ah love extra virgin olive oil
1 pound eggplant, peeled and sliced
1 large sweet onion, diced
2 cloves garlic, minced
3 stalks celery with leaves, diced
3 plum tomatoes, diced (canned are fine; reduce cooking time in
that section)
1 tbl Ah love What Balsamic (12-year old)
1 tsp sea salt, ground pepper
7-10 Ah love Greek olives, pitted and quartered
1 tbl capers, rinsed
2 fresh chopped basil or parsley
2 tbls lightly toasted pine nuts
Heat 4 tbls olive oil in 12' non-stick skillet over medium heat.
Add eggplant and cook, stirring occasionally until lightly
browned and soft - about 10 minutes. Remove to a plate.
Heat remaining olive oil; cook onion stirring frequently, until
soft and translucent; 6-8 minutes. Stir in garlic and stir for
30 seconds. If pan seems to dry, push onion and garlic to one
side and drizzle in a little more olive oil.
Stir in celery; cook 5-7 minutes until golden and soft. Stir in
tomatoes and cook, stirring, about 2 minutes.
Add eggplant to pan and stir until well-combined.
Stir in vinegar, salt and pepper. Taste and add more of any of
these if desired.
Stir in olives and capers and cook for 1 minute just to warm.
Remove from pan; stir in herbs and toasted pine nuts.