Caponata-Cold Eggplant Appetizer

This recipe comes from The International Appetizer Cookbook by Sonia Uvezian

2 small eggplants (about 3/4 pounds each) berenjena
5 tablespoons olive oil aceite olivo
1 cup finely chopped celery apio
1/2 cup finely chopped onion cebolla
1/4 cup red wine vinegar
1 tablespoon sugar
1 pound tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste *
3 tablespoons coarsely chopped green olives aceituna
1 tablespoon capers, rinsed and drained alcaparras
2 flat anchovy fillets, rinsed and mashed to a smooth paste**
Freshly ground pepper to taste
1 1/2 tablespoons pine nuts piñon

Remove the stems and green tops from the eggplants but do not peel them. Cut the eggplants into 1/2 inch cubes. Sprinkle the cubes generously with salt and place them in a colander to drain for 30 minutes. Rinse under cold running water and dry with paper towels. Set aside.
In a large, heavy skillet heat 2 tablespoons of the the oil over moderate heat. Add the celery and onion and sauté, stirring frequently, about 10 minutes or until they are soft and golden. With a slotted spoon, transfer the vegetables to a bowl.
Add the remaining 3 tablespoons oil to the skillet and heat over medium-high heat. Add the eggplant cubes and sauté, stirring, 5 minutes or until golden brown, adding more oil if necessary.
In a small bowl combine the vinegar with the sugar and stir until dissolved. Add the sweetened vinegar to the skillet along with the celery onion mixture, tomatoes, tomato paste, olives, capers, anchovies,salt and pepper. Bring to a boil,reduce the heat, and simmer uncovered, 15 minutes, stirring frequently. Stir in the pine nuts. Taste and adjust the seasonings. Remove the skillet from the heat and coll the caponata to room temperature. Transfer to a serving bowl, cover and refrigerate several hours or overnight.
makes 6 servings


NOTES:
* I brought the tomato paste from NOB, I have never found it here.
** I don't use the anchovies, but they are available here.