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Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 pound eggplant (see Tips), peeled and diced
• 1 large sweet onion, chopped
• 2 cloves garlic, minced
• 3 stalks celery with leaves, diced
• 3 plum tomatoes, diced
• 1 tablespoon sugar, if needed
• 1 tablespoon red-wine or white-wine vinegar, or more to taste
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 15 small or 7 large pitted green olives, quartered
• 1 tablespoon capers, rinsed
• 2 tablespoons chopped fresh basil
• 2 tablespoons lightly toasted pine nuts (see Tips)

Description

Sicilian Caponata - The Huffington Post

Kitchen Daily