The Love Chef’s Eggplant Relish Caponata

- 2 cups diced celery
- 1/2 cup olive oil
- 1 large or 2 medium eggplants, peeled and diced (about 6 cups)
- 1 onion, chopped
- 2 tablespoons tomato paste
- 1/4 cup water
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 cup chopped pitted green olives
- 1 tablespoon drained capers
- 1 tablespoon chopped fresh parsley

In a large skillet, sauté the celery in the olive oil until soft and translucent, about 6 minutes. Remove the celery with a slotted spoon and set aside. Sauté the diced eggplant in the same pan until soft; remove from the pan and drain on paper towels to remove excess oil.

Sauté the onion in the same pan until soft.

In a small bowl, mix the tomato paste with the water. Add the mixture to the skillet along with the vinegar and sugar, and simmer for 15 minutes. Return the eggplant and celery to the pan and add the olives, capers, and parsley. Cook for 10 more minutes. Serve warm or cold.

Yields 24 small portions

For more information about Francis Anthony and his recipes, please visit www.thelovechef.com