This Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil is usually served as a side dish or relish. It also makes a tasty appetizer spread for crackers, pita triangles or toasted Italian bread slices. Photo credit: Joanne Bruno from Eats Well with Others.
Preheat oven to 350°F. Peel eggplant; halve lengthwise. Place on rack in shallow baking pan. Bake 30 minutes. Cool slightly. Cut into 1/2-inch cubes
Heat oil in large nonstick skillet on medium-high heat. Add onion and celery; cook and stir 3 minutes or until translucent. Add eggplant and remaining ingredients, except tomatoes. Cook on medium heat 10 to 12 minutes or until eggplant is tender, stirring occasionally
Stir in tomatoes. Cool slightly; serve at room temperature
Make Ahead Tip: Caponata can be prepared up to 5 days ahead. Store in refrigerator. Bring to room temperature before serving.