Caponata alla Siciliana

Ingredients

• 8 servings bread rounds toasted
• 14.5 ounce canned tomatoes diced undrained canned
• 2 tablespoons capers drained
• 1 cup rib celery diced
• 2 medium eggplants cut into 1-inch cubes
• 0.3 cup olive oil 
• 2 tablespoons olive oil 
• 2.5 ounce olives ripe drained sliced canned
• 2 medium onions sliced
• 0.3 teaspoon pepper 
• 0.5 cup pimiento-stuffed olives 
• 1 tablespoon pinenuts 
• 0.5 cup red wine vinegar 
• 0.5 teaspoon salt 
• 3 tablespoons sugar 

Equipment

• dutch oven

Directions

1. Saut eggplants in 1/4 cup hot oil in a Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown.
2. Remove eggplant, and set aside.
3. Saut onions in 2 tablespoons olive oil in Dutch oven over medium heat 5 minutes or until golden.
4. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.
5. Stir red wine vinegar, sugar, salt, and pepper into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours.
6. Remove from refrigerator 30 minutes before serving.
7. Serve with pita chips or toasted bread rounds.