Eggplant Caponata

• Heat olive oil in large sauté pan set over medium heat; cook garlic for 2 minutes or just until fragrant. Add onion, and hot pepper (if using); cook for 8 minutes or until softened.
• Add diced eggplant and a little olive oil if necessary to gently coat the eggplant; cook, tossing frequently, for 12 to 15 minutes or until eggplant is softened.
• Add celery and tomatoes; cook for 10 to 15 minutes or mixture is moist, softened and well mixed. Add salt; reduce as needed until jam-like consistency.
• Add pine nuts, raisins and capers, and toss to mix well. Season with salt to taste. Let cool slightly; serve warm, at room temperature or cold.

Tip: Serve with an assortment of crisp breads.

Recipe provided by Francesco Tonelli.