EGGPLANT CAPONATA

This quick and easy no-fail dish can be served as an appetizer with breads or crackers.  It also great alone as a side dish OR served over whole wheat pasta. 

This recipe was given to me years ago from my good friend Cathi.  The recipes calls for microwave cooking.  I prefer to use the stovetop and cook it a little slower and longer. 

EGGPLANT CAPONATA

1 onion chopped
1 stalk celery, chopped
1 small eggplant, I prefer leaving the skin intact
1 (6oz) can tomato paste
1/3 cup olive oil
1 small can  black olives
1 small jar pignoli nuts
1 tsp basil
2 tsp sugar (I use agave nectar)
1 1/2 tsp capers
1/4 tsp red pepper
3/4 tsp black pepper

DIRECTIONS:

Cook onions in some olive oil until soft.
Add celery and continue cooking until softened.
Add eggplant and cont. cooking.
Add remaining ingredients and cook covered until nice and tender, minimum 35 minutes or longer.
KEEP COVERED while cooking.

the process

eggplant / 3x the recipe