Caponata di Melanzane      in Agrodolce Sweet & Sour Eggplant This is a classic Sicilian dish. There are as many ways to prepare it as there are cooks. This basic recipe can be modified in so many ways. Serve it as an appetizer with crusty Italian Bread, spread it on a platter as a base for Fried Seafood, or as a side dish with grilled or roasted Meat. This recipe is very similar to the Middle Eastern Badrijan 2. Try them both and decide which flavor you prefer! 1 - 1 1/2 pound Eggplant (3/4" cubes - peeled OR unpeeled) 3 Tbls Coarse Salt 2 Tbls Raisins (white or black) 5 tbls Olive Oil 1 stalk of Celery (finely chopped) 1/2 cup Onion (finely chopped) 2 tbls Pine nuts 1 cup Tomato (peeled and diced) 5 pitted Green Olives (chopped) 2 tsps Capers (rinsed) [ 1 Anchovy (mashed) -OPTIONAL] [ 1 tsp Cocoa Powder - OPTIONAL] 1 tsp sugar 1/8 tsp ground Black Pepper 1/4 cup Red Wine Vinegar 1. Toss Eggplant cubes with coarse salt.           Spread in colander over bowl to drain (1/2 hour). 2. Put Raisins in a bit of hot water to soak. 3. In large pan, saute Onion and Celery with 1 tbl Oil           until onion is almost golden. Add Pine Nuts.           Continue cooking until onion is golden.           and nuts start to color, remove from pan, set aside. 4. Rinse salted eggplant briefly, spread on towel, pat dry.           Heat remaining 4 tbls Oil until very hot.           Quickly fry eggplant cubes until they start to soften,           shaking the pan and stirring constantly so they do not stick          (Try not to mash the Eggplant too much)           (Some of the Eggplant will become mushy . . . that's OK) 5. Add previously sauteed Onion, Celery and Pine Nuts. 6. Drain Raisins. Add Raisins, Tomato, Green Olives, Capers,           [OPTIONAL Anchovy], [OPTIONAL Cocoa],           Sugar, Black Pepper & Red Wine Vinegar. 7. Fold everything together, bring to boil.           Lower heat, cover partly, simmer slowly 15 - 20 min. 8. Remove cover, continue cooking a few minutes more           to evaporate excess liquid.           The Eggplant should be wet & saucy,          but not swimming in liquid. 9. Allow to cool in pan (~1/2 hour) Serve at room temperature           or refrigerate for up to 5 days.