1 lb. eggplant, peeled and cut in 1/2 inch cubes
1/2 cp finely chopped onion
1 garlic clove, chopped
1 cp thinly sliced celery
1 1/2 cps chopped plum Italian tomatoes
1 T tomato sauce
1/2 cp roasted red bell peppers, chopped
1/4 cp white wine vinegar mixed with 2 tsps sugar
1/4 cp chopped green olives, stuffed with pimentos
1/4 cp chopped pitted kalamata olives
2 T capers, with a little bit of the brine liquid
2 T fresh Italian parsley, chopped
2 T fresh basil, chopped
1 T pine nuts
salt and fresh ground pepper, to taste

Peel eggplant. Cube. Put in colander. Salt and let drain for 30 minutes. While eggplant rests, prepare other ingredients. After 30 minutes, rinse eggplant well; drain and dry with paper towel.

In medium size fry pan, saute the celery in a little white wine or water for about 8 minutes till tender. Add the onions and garlic and cook for another 7 minutes. When ingredients are soft and lightly colored, transfer to a bowl. In same fry pan saute the egplant in the white wine, stirring and turning constantly for even browning, for about 9 minutes. Return the celery, onions and garlic to the eggplant. Add the ingredients through the basil, bring all to a boil, reduce the heat, and simmer uncovered, for about 15 minutes. Stir frequently while simmering.

Then stir in the pine nuts and taste for seasoning with salt and pepper. If needed, add a little more wine vinegar. Place in container and refrigerate. Makes about 3 cps caponata. Recipe can be doubled.

This is a wonderful appetizer for a crowd. Serve either on French bread or crackers. For lunch, serve filling ina pocket pita with extra sliced tomatoes and broccoli sprouts.

Most caponata recipes call for a generous amount of olive oil. This recipe is prepared without oils. It tastes just as scrumptious and is far lower in fat. Remember, the fat we eat is the fat we wear.