Sicilian-Style Eggplant Caponata
6 cups chopped eggplant, about 2 medium
¼ cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
¼ cup lightly toasted pine nuts
1 tablespoon stevia
1/3 cup red wine vinegar
¼ teaspoon crushed red chile flakes (optional)
¼ teaspoon sea salt
½ cup green Sicilian olives, minced for garnish
Preheat oven to 400 degrees. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.
Meanwhile sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook 3 minutes. Add capers, pine nuts, stevia, Vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes.