Caponata from William Rindahl, chef at Midi’s Restaurant

Italian egg plant stew.

Ingredients

1 egg plantcut into 1/2 inch cubes
1 yellow oniondiced
5 Roma tomatoesdiced
1can anchovies
1cup Greek olivescut in half
1Tbsp pine nuts
1 Tbsp capers
1cup seasoned vinegar

Instructions

Put all ingredients into sauce pan and simmer for 30 minutes.