Eggplant Caponatina
Ingredients
- 1/2 cup salt-packed capers (see Note)
- 2 medium eggplants (1 3/4 pounds)
- Vegetable oil, for frying
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 3 bay leaves
- 3 tender inner celery ribs, thinly sliced crosswise
- 20 cherry tomatoes, halved
- 1/2 cup coarsely chopped pitted green olives
- 1/4 cup pine nuts
- 2 teaspoons sugar
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
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