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Sicilian eggplant caponata

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A sweet-and-sour Sicilian eggplant relish with celery, tomato, capers, olives and balsamic vinegar.

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1. Sauté the diced onion and celery in olive oil until softened. 2. Add the eggplant and tomato and cook until tender. 3. Stir in the capers, olives and balsamic vinegar and simmer a few minutes more. 4. Serve warm or at room temperature.