Caponata

Steps

1. Place diced eggplant in a colander, sprinkle with coarse salt, and let drain for 1 hour. Rinse and pat dry with a towel.
2. Heat half the olive oil in a large pan over medium heat and cook the celery for 10 minutes.
3. Add the onion and cook for another 10 minutes, stirring often, until golden but not burnt.
4. Remove the celery and onion from the pan and set aside in a bowl.
5. Add the remaining oil to the pan and sauté the eggplant for about 15 minutes, stirring often, until golden. Return the celery and onion to the pan.
6. Dissolve the sugar in the vinegar and pour over the vegetables. Add the drained tomatoes, tomato paste, and olives.
7. Add the raisins and capers, then season with salt and pepper to taste.
8. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring frequently. Add the pine nuts near the end of cooking.
9. Transfer to a serving dish and let cool. Garnish with chopped parsley and lemon wedges before serving.