Eggplant Caponata

Ingredients

• 3 ea. Large Globe Eggplants or 6 if using Japanese Eggplant
• 6 oz. EVOO
• 1 Cup Celery, small dice
• 1 Cup Red Onion, small dice
• 6 cloves Garlic, minced
• 4 ea. Plum Tomatoes, halved, seeded, and diced
• 1 Cup Green Olives, chopped finely
• 2 Tbsp. Capers, chopped finely
• 1 Tbsp. Fresh Oregano (if you need to substitute dried, add to the sauté)
• 1 Tbsp. Smoked Paprika
• 2 Tbsp. Honey
• 1 tsp. Crushed Red Pepper Flakes
• 2 ea. Lemons, zest, and juice
• ¼ Cup Toasted Pine Nuts
• ½ Cup Red Wine Vinegar
• ½ Cup Chopped Italian Parsley
• Freshly Ground Pepper and Sea Salt to taste