Shelly's Recipe

CAPONATA (Eggplant Relish)

Category: Dips - Cold

2 cups diced celery
1/2 cup olive oil
1 large or 2 medium eggplants, peeled and diced
1 onion, chopped
2 tbsp tomato paste
3/4 cup water
1/3 cup red wine vinegar
1 tbsp sugar
1/2 cup chopped pitted green olives
1 tbsp drained capers and chopped fresh marjoram

In a large skillet, sauté celery in oil until soft and translucent. Remove celery with slotted spoon and set aside. Sauté diced eggplant in same pant until soft; remove and drain on paper towels to remove excess oil. Sauté onion in same pan until soft.

In a small bowl, mix tomato paste and water. Add mixture to skillet along with vinegar and sugar, and simmer for 15 minutes. Return eggplant and celery in pan and add olives, capers and parsley. Cook for 10 minutes. Serves warm or cold.