How to make it

  • Sauté eggplants in 1/4 cup hot oil in Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown. Remove eggplant and set aside.
  • Sauté onions in 2 Tbsp olive oil in Dutch oven over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.
  • Stir red wine vinegar, sugar, salt and pepper into eggplant mixture. Cover and simmer stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator for 30 minutes before serving. Serve with pita chips or toasted bread rounds.

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