Caponatina An Italian Eggplant Relish Serves 8 as Salad or Appetizer Ingredients 4 cups eggplant peeled large dice 1/2 cups olive oil 1/2 cups onion, minced 2 Tablespoon garlic, minced 1/3 cup celery, diced 3 cups diced tomato 2 tablespoons capers 1/3 cup carrot, minced 1/4 cup pine nuts, toasted 1 cups black olive, oil cured. May substitute kalamata 2 Tblspoon sugar 1/2 cup red wine vinegar 1/4 teaspoon cayenne, 2 tablespoon minced parsley Procedure Peel and dice the eggplants. Toss the eggplant with the olive oil and bake until soft and lighty brown in a 375 oven. About 20 minutes. Sauté onions and garlic until soft in a large skillet. Add celery, tomatoes, capers carrot, pine nuts, olives, sugar, vinegar and cayenne. Simmer 30 minutes. Add eggplant and cook an additional 15 minutes. Add parsley and let cool.