Ingredients

	1 Onions Sliced and separated into rings
	1/4 cup Celery sliced
	1 tbsp Olive Oil
	3/4 lb Eggplant unpeeled, cut into 1/2" pieces
	1/2 lb Yellow Summer Squash cut into 1/2" cubes
	1 Tomatoes peeled, seeded and chopped
	2 tbsp Pimento Stuffed Olives halved
	2 tbsp Red Wine Vinegar
	1 tbsp Capers rinsed and drained
	1 tbsp Raisins optional
	1 tsp Sugar
	1 tbsp Pine Nuts

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Caponata (Alternative Recipe)

Name: Caponata (Alternative Recipe)
Cuisine: Italian
Ingredients: Onions: 1; Celery: 1/4 cup; Olive Oil: 1 tbsp; Eggplant: 3/4 lb; Yellow Summer Squash: 1/2 lb; Tomatoes: 1; Pimento Stuffed Olives: 2 tbsp; Red Wine Vinegar: 2 tbsp; Capers: 1 tbsp; Raisins: 1 tbsp; Sugar: 1 tsp; Pine Nuts: 1 tbsp

Cuisine:

Italian

Medium

Ingredients

1 Onions
Sliced and separated into rings
1/4 cup Celery
sliced
1 tbsp Olive Oil
3/4 lb Eggplant
unpeeled, cut into 1/2" pieces
1/2 lb Yellow Summer Squash
cut into 1/2" cubes
1 Tomatoes
peeled, seeded and chopped
2 tbsp Pimento Stuffed Olives
halved
2 tbsp Red Wine Vinegar
1 tbsp Capers
rinsed and drained
1 tbsp Raisins
optional
1 tsp Sugar
1 tbsp Pine Nuts

Directions

Steps

1 Done	In a large skillet cook onion and celery in hot oil till tender.
2 Done	Add eggplant, squash, tomato, olives, vinegar, capers, raisins (if desired), and sugar; stir to combine. Simmer mixture, covered, for 8 - 10 minutes or till eggplant and squash are tender.
3 Done	Simmer, uncovered, an additional 5 - 10 minutes or till most of the liquid has evaporated. Season to taste.
4 Done	Serve over toasted Pita triangles and/or French bread slices.