Sicilian-Style Caponata

Ingredients

• 6  olives black pitted chopped
• 0.3 cup capers 
• 2 rib celery diced
• 2 medium eggplants 
• 6  olives green pitted chopped
• 0.5 cup olive oil 
• 2 small onions diced
• 5 servings garnish: oregano sprigs fresh
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 3 tablespoons tomato sauce 
• 2 tablespoons vinegar white

Equipment

• frying pan
• dutch oven

Directions

1. Peel and dice eggplants. Saut in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
2. Add onion to pan; saut 5 minutes or until tender.
3. Add tomato sauce and celery; saut 5 minutes or until celery is tender.
4. Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes.
5. Let cool 1 hour.
6. Garnish, if desired.
7. Serve with rustic bread slices.
8. Note: Caponata may be stored in refrigerator up to 1 week.