Recipe: Sicilian-Style Eggplant Caponata

Name: Recipe: Sicilian-Style Eggplant Caponata
Ingredients: 2 medium eggplant, chopped (about 6 cups); 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 sugar; 1/3 cup red wine vinegar; 1/4 teaspoon crushed red chile flakes (optional); 1/4 teaspoon fine sea salt; 1/2 cup green Sicilian olives, minced for garnish

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Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips, or even as a lasagna filling or pizza topping.

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