Sicilian Caponata

We're living in extremely strange times these days, and in moments of uncertainty (and quite frankly any moment in life), there's comfort that can be found in food.  This recipe can be enjoyed with pasta, over toast with ricotto cheese, or as a side dish. 

Ingredients: 

• One large eggplant
• One white onion 
  
• Two shallots
  
• Four celery stalks 
• Four cloves of garlic 
  
• 1/2 cup green olives, sliced in half 
  
• 2 tablespoons capers 
  
• 1/2 cup tomato sauce (homemade, or jarred)
• Olive oil 
  
• Salt and pepper
  
• Crushed red chili flakes 
  

Directions: 
Heat frying pan on low and add olive oil to warm up as you chop up onions and garlic.  Add chopped onions and garlic to low heat, let saute as you chop the celery and eggplant into small cubes .  Add the celery and let saute with the onion and garlic mix for a few minutes.  Add in chopped eggplant, mix together with onions, garlic, celery and add about two more tablespoons of olive oil.  Cover mixture for about five minutes.  

While mixture simmers, slice olives in half and then add both olives and capers to mixture, stir and cover.  After another five minutes, add tomato sauce and stir mixture.  Cover and let simmer on medium for another 5-8 minutes.  Once you notice the eggplant has softened to to the point where it can easily smash, you know it's done. 

Serve over Italian bread, pasta, or enjoy on it's own.