Recipe - Caponata 2

1 md Eggplant, peeled and cut
into One half cubes (about 4
cups)
Three fourths cup Chopped onion
1/3 cup Chopped celery
One fourth cup Olive oil or cooking oil
1 cn (16oz) tomatoes, drained
and cut up
3 tablespoon Wine vinegar
2 tablespoon Tomato paste
1 teaspoon Sugar
One half teaspoon Salt
1 ds Ground red pepper
One half cup Sliced pitted ripe olives
2 tablespoon Pine nuts
1 tablespoon Snipped fresh parsley
1 tablespoon Capers, drained

PREPARATION: In a large skillet cook eggplant, onion, and celery in hot
olive oil or cooking oil, covered, over medium heat for 5 8 minutes or
until just tender.

Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper.
Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove
from the heat.

Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for
2 to 24 hours. Let lstand at room temperature for 30 minutes before
serving.

Serve this tangy eggplanttomato combo as an appetizer or as a relish with
poultry and pork.