-Cut 2 eggplants into ½ inch cubes.

-Soak the cubed eggplant in ice water for 20 minutes, then drain and pat dry with a clean kitchen towel.

-Dice the following:

1 medium onion

2 stalks of celery

-Finely mince 4 large garlic cloves.

-Heat 5 TBS olive oil in a large heavy pot over medium heat.

-Add eggplant, onion and garlic cloves.

-Sauté until eggplant is soft and brown, about 15 minutes.

-Make an X on the bottom of 2-3 medium sized tomatoes with a sharp knife.

-Put the tomatoes in a heatproof bowl or container and pour boiling water over them to cover.

-Let sit for 2 minutes, then pour off the water and peel the tomatoes, the skin should come right off.

-Dice the tomatoes and then add them to the eggplant.

-Stir in the following:

2 TBS red wine vinegar

2 TBS drained capers

10 pitted and chopped green olives (such as Castelvetrano)

-Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

-Season caponata to taste with sea salt and pepper.

-Mix in ½ bunch of finely chopped flat leaf parsley or some chives.

-Transfer caponata to serving bowl.

-Put ¼ cup pine nuts in a small cast iron pan or skillet and toast on medium for 2-3 minutes until lightly browned.

-Sprinkle the pine nuts on the caponata and serve warm, at room temperature or cold.