3 cups drained canned Italian plum or whole-pack tomatoes
2 tablespoons tomato paste
6 large green olives, pitted, slivered and well-rinsed
2 tablespoons capers
4 flat anchovy fillets, well rinsed and pounded smooth with a mortar and pestle
Salt
Freshly ground black pepper
2 tablespoons pine nuts
How To Cook:
1. Sprinkle the cubes of eggplant generously with salt and set them in a colander or large sieve over paper towels to drain. After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.
2. In a heavy 12- to 14-inch skillet, heat ¼ cup of the olive oil. Add the celery and cook over moderate heat, stirring frequently, for 10 minutes.
3. Then stir in the onions and cook for another 8 to 10 minutes, or until the celery and onions are soft and lightly colored. With a slotted spoon, transfer them to a bowl.
4. Pour the remaining ¼ cup of olive oil into the skillet and over high heat saute the eggplant cubes in it, stirring and turning them constantly for about 8 minutes, or until they are lightly browned.
5. Return the celery and onions to the skillet and stir in the vinegar and sugar, drained tomatoes, tomato paste, green olives, capers, anchovies, 2 teaspoons salt and a few grindings of pepper.
6. Bring to a boil, reduce the heat, and simmer uncovered, stirring frequently, for about 15 minutes. Stir in the pine nuts.
7. Now taste the mixture and season it with salt and pepper and a little extra vinegar if necessary. Transfer the caponatato a serving bowl and refrigerate it until ready to serve.
