Traditional Sicilian Caponata

You will need the following ingredients

2 Medium Long Eggplants
Celery
White Olives (cut in pieces)
Greek Olives (cut in pieces)
Pine Nuts
1/2 can tomato paste
Chopped garlic (onions can also be substituted)
Olive Oil
Pinch of sugar
Basil
1/2 glass white vinegar
Capers

Preparation:

Clean and cut eggplants, peel off some of the skin, and cut into square, 2 inch by 2 inch pieces.
Wash and cut celery into pieces, boil, but do not overcook.

Saute' olive oil and garlic (or onions). Put in tomato paste, sugar, basil and vinegar. Then allow sauce to cool to room temp, and add in capers, pine nuts and olives. Saute' eggplants in olive oil until cooked, then remove, and pat dry with paper towels.

Mix in eggplants with sauce, and store in the refrigerator.

Delizioso!