Sicilian-Style Eggplant Caponata

Sicilian-Style Eggplant Caponata
From Whole Foods

6 cups chopped eggplant, about 2 medium
1/4 cup extra virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, mince
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tbsp capers, drained
1/4 cup lightly toasted pine nuts
1–2 tbsp natural cane sugar
1/3 cup red wine vinegar
1/4 to 1/2 tsp dried chili flakes, optional
salt, to taste
1/2 cup green Sicilian olives, minced for garnish

1. Preheat oven to 400°F.
2. Toss the chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt to taste. Place a piece of unbleached parchment paper on a cookie sheet. Spread the eggplant in one layer over the parchment paper. Bake the eggplant for 25 minutes or until tender.
3. Meanwhile, sauté the onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until the onions are translucent, about 4 to 5 minutes, stirring occasionally.
4. Add the tomatoes and the eggplant. Continue to cook for 3 minutes.
5. Add the capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until the tomatoes are tender and the vegetables are melding together.
6. Season to taste with sea salt. Garnish with minced olives.
7. Refrigerate for four hours or overnight; bring to room temperature and serve over grilled bruschetta.

Serves 8.

Per Serving (144g-wt.): 130 calories (90 calories from fat), 10g total fat, 1.5g saturated fat, less than 1g dietary fiber, 2g protein, 10g carbohydrate, 0mg cholesterol, 300mg sodium