Eggplant Caponata is a sweet, salty and vinegary mixture of eggplant, onion, celery, capers and olives. It's chunky and silky and pairs well with fresh ricotta on top of crunchy French or Italian bread or even fat bread sticks. It can be served cold, warm or hot. You can find many variations of caponata, but this is how my family makes it with the addition of pine nuts for some crunch.

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