Caponata

Ingredients: 

1 eggplant 

1 medium onion 

4 cloves garlic 

1 stick celery 

1 can diced tomatoes 

3 tbsp balsamic vinegar 

2 tbsp capers 

1.5 tbsp honey 

.5 cup olives halved 

1. Cut eggplant at ends, in half and into little cubes. Put the pieces in a colander and cover in salt, then let sit for 30 min 

2. Cut a medium onion, garlic, celery and saute 

3. Rinse eggplant and add to the mix to saute 

4. Add diced tomatoes, balsamic, capers, honey and olives 

5. Cook together for 25 min on low heat

*Credit to Katja's mom