Eggplant Caponata
Ingredients
- 2 tablespoons brined capers, drained
- 1/4 cup extra-virgin olive oil
- One 1-pound eggplant, peeled and cut into 1/3-inch dice
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium tomato, finely chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon pine nuts
- Salt and freshly ground pepper
- 1 Hass avocado, diced
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