On medium heat, in 3 tablespoons olive oil, saute onions and celery for about 10 minutes until moderately tender.

Add the garlic for about 30 seconds and then the olives, tomatoes, capers and wine and continue to saute for a few minutes. Taste and add salt to taste.

Set pan aside. In small or medium sauce pan, add olive oil and heat to 375°. One little trick, if you don’t have a thermometer, is to drop a cube of bread in the oil to see if it has a little sizzle. When the oil is ready, carefully add the eggplant and fry for a few minutes, turning to make sure the pieces lightly brown evenly.

Remove with slotted spoon and place on paper towels for a few minutes to absorb oil.

Add to pan with the other vegetables and gently saute for about five minutes to further blend flavors.

Serving Suggestion

This side dish is absolutely delicious served on roasted baguette slices. Just slice your favorite baguette, brush with a little olive oil (you can even give them a rub with fresh garlic), and lightly toast in oven. Spoon on the caponata and serve warm or at room temperature.

I’ve also eaten this just a side dish and LOVE it. You can also toss with fresh pasta, but any way you choose to eat it, it’s sure to taste good!

Enjoy!