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| 1/4 Tasse | olive oil |
| 1 1/4 x ca. 450 g | Eggplant; unpeeled, in 1/2" cubes |
| 2 | Stalks celery chopped |
| 1 | Onion chopped |
| 1 1/2 Tasse | Tomatoes; blanced / peeled, seeded, chopped, (about 3 ) |
| 1/2 Tasse | Green Olives sliced |
| 2 Esslöffel | wine vinegar |
| 2 Esslöffel | capers |
| 1 Esslöffel | tomato paste |
| 1 Esslöffel | sugar |
| 1 1/2 Teelöffel | Anchovy paste (about 4 fillets; finely chopped, crushed) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper fresh |
| 1 Esslöffel | pine nuts |
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In large stainless steel Dutch oven or saucepan, heat 2 tablespoons oil over Medium-High heat. Stir in eggplant. Cook, stirring until lightly browned, about 3-4 minutes. Remove to dish. Add remaining 2 tablespoons oil and cook celery and onion until softened, about 5 minutes. Return eggplant to pan; stir in tomatoes, olives, wine vinegar, capers, tomato paste, sugar, anchovy paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring freqently, about 10-15 minutes. Stir in pine nuts. Transfer caponata to serving bowl, cover and refrigerate until ready to serve. Makes 4 cups. The Toronto Star, Sept. 15, '99 Mc formatting by bobbi744@acd. Net
temperature as a salad, relish or side dish. Drained canned tomatoes can replace fresh tomatoes.
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