Sicilian Caponata Serving Size - 6 Prepared By - DnD Recipe Rating
			1/4 C Olive Oil 1 Celery Stalk, chopped 1 Med. Eggplant, cut into 1/2 inch cubes 1 Med. Onion, chopped 1 Red Pepper, cored, seeded and cut into 1/2 inch pieces 1 Large Fennel Bulb, stalks and core removed, then chopped into 1/2 inch pieces 1/2 C Raisins 1/2 tsp Dried Oregano Leaves 1/4 C Red Wine Vinegar 1 - 14oz Diced Tomatoes with Juice 1/3 C Pine Nuts 1/2 tsp Salt 1/2 tsp Pepper 1 Tsp Drained Capers 1 1/4 C of mixed Olives (Katamala and Greek), Diced 4 tsp Sugar
			In a small pan over med high, slightly brown pine nut, then set aside. In a large heavy skillet, heat the olive oil over medium heat. Add the celery and saute until tender, about 2 mins. Add the eggplant and saute until beginning to soften, about 2 mins. Add fennel and onions and saute until onions are translucent, about 3 mins. Add red peppers and cook until crisp-tender, about 5 mins. Add diced tomatoes with their juices, raisins, pine nuts and oregano. Simmer over medium low heat until the flavors blend and the mixtured thickens, strirring often about 20 mins. Stir in the vinegar, sugar, capers, olives and 1/2 tsp each of the salt and pepper. Season with more salt and pepper to taste. Pour Halibut or Chicken for a main dish, or on top of Bread as a Bruschetta appetizer.