Sweet And Sour Eggplant (aubergine) ( Agrodolce)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs eggplants, cut into 3/4 inch cubes
• kosher salt
• 4 tablespoons olive oil
• 3 celery ribs, cut into 1/4 inch strips
• 1 red pepper, cut into 1/2 inch dice
• 1/2 red onion, peeled and cut into 1/2 inch dice
• 2 tablespoons capers
• 2 tablespoons pine nuts, toasted
• 1/2 cup wine vinegar
• 3 1/2 tablespoons sugar
• salt and pepper, to taste

Recipe

• 1 in a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
• 2 let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
• 3 heat 3 tablespoons of olive oil in a medium saucepan over high heat.
• 4 add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
• 5 add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
• 6 sauté for several minutes, allowing the vegetables to soften and brown a little.
• 7 add the eggplant, capers, pine nuts, wine vinegar, sugar and salt and pepper.
• 8 bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.