Eggplant Caponata

Ingredients

• 2 tablespoons brined capers, drained
• 1/4 cup extra-virgin olive oil
• One 1-pound eggplant, peeled and cut into 1/3-inch dice
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium tomato, finely chopped
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon pine nuts
• Salt and freshly ground pepper
• 1 Hass avocado, diced

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