Sicilian Eggplant Stew - Caponata

An excellent veggie meal!

Serves: 4

Ingredients:

2 large eggplants (cubed)

2 14.5-ounce cans of diced tomatoes

1/2 cup capers (rinsed)

1/2 cup green olives (sliced)

4 celery stalks (chopped)

1 medium onion (diced)

4 tbsp olive oil

4 tbsp red wine vinegar

2 tbsp brown sugar

Salt & pepper

1/2 cup white wine

Directions:

1.       In a skillet with a cover, sauté eggplant in olive oil until tender and golden.

2.       Add onion, celery, and cook until softened adding water as needed.

3.       Stir in tomatoes, capers, olives, sugar, salt, pepper, vinegar and white wine.

4.       Simmer gently until thickened, for about 30 minutes.

5.       Uncover and increase temperature to medium-low.  Cook for an additional 10 minutes.