Mediterranean Eggplant Caponata Recipe

Name: Mediterranean Eggplant Caponata Recipe
Ingredients: 6 cups chopped eggplant, about 2 medium; 1/4 cup extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 cup celery, diced; 3 large Roma tomatoes, chopped; 2 tablespoons capers, drained; 1/4 cup lightly toasted pine nuts; 1 tablespoon cane sugar; 1/3 cup red wine vinegar; 1/4 teaspoon crushed red chile flakes (optional); 1/4 teaspoon sea salt, or to you taste; 1/2 cup green Sicilian olives, minced for garnish

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This does not taste as good cold from the fridge so remember to bring it down to room temperature before serving. It's delicious with pita chips.

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