Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.

1. Slice off the ends of the eggplant and chop into 1 inch pieces. Place in a colander and sprinkle with salt. Toss and allow to drain for 1 hour.
2. In a large sauté pan heat half of the olive oil over medium heat. Add the onion and celery. Sauté until the onion is translucent. Remove and add to a stockpot.
3. Add the remaining olive oil to the sauté pan and sauté the chopped eggplant in batches for 10 minutes at a time.
4. Add the eggplant to the stockpot.
5. To the stockpot add the white wine vinegar, plum tomatoes, tomato paste, capers, and anchovy fillet. Bring to a boil and lower to a simmer. Cook covered for 15 to 20 minutes.
6. Stir in the pine nuts. Add salt and pepper to taste.
7. Allow to cool and serve at room temperature.

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Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.