Caponata (Italian Eggplant Dip or Spread)

Serves 6 to 8, more as part of a buffet

Caponata is traditionally served as an appetizer or party food dip with toasted pita triangles. But it makes a great sandwich with some provolone or asiago cheese melted on top. Leftovers, if there are any, can be used as a sauce for pasta or added to soup recipes.

Ingredients

• Olive oil
• 1 medium eggplant, unpeeled, cut into 1-inch cubes
• 1 large onion
• 1 cup chopped celery
• 2 large garlic cloves, minced
• 1/4 cup pine nuts
• 3/4 cup pitted green olives, coarsely chopped
• 1/3 cup drained chopped tomatoes, or 1/4 cup tomato sauce
• 3 tablespoons capers
• 2 tablespoons red wine vinegar
• Pinch of granulated sugar (optional)
• Salt and pepper to taste
• Pita bread, cut into triangles

Brush eggplant with olive oil. Heat large skillet over medium-high heat. Add eggplant in batches and sauté until golden. Remove from skillet, drain on paper towels if necessary, and set aside.

Add a thin film of olive oil to same skillet and sauté onion, celery, garlic and pine nuts, tossing lightly. Reduce heat to medium and add olives, tomatoes, capers, vinegar, sugar, salt and pepper; cook briefly over medium heat. Add eggplant and simmer until eggplant is tender. Cool to room temperature before serving. (Can be made ahead and refrigerated for several days. Bring to room temperature before serving.)

Meanwhile, toast pita triangles in a preheated 350° F oven until slightly crisp. Serve with the caponata.