I got your Monday meatless idea covered with this eggplant dish called Caponata that comes from Sicily. Full of summer veggies Caponata It’s one of those dishes that it tastes better the next day. It also can be a great appetizer for a party served over crostinis. I adore eggplants, unfortunately my family not so much! But sometime I cook in small quantity dishes that I love only for me. Do you do that? Enjoy!😍 . . 1 medium eggplant cubed 1/2 cup olive oil 1 medium red onion diced 2 celery stalks sliced 1 tbsp tomato paste 1 cup green olives roughly chopped 1 tbsp capers 1 cup crushed tomato or fresh grated tomato 1 tsp salt Fresh black pepper to taste 2 tbsp red wine vinegar 1/2 cup golden raisins 1/4 cup pine nuts Fresh basil In a bowl add cubed eggplants and sprinkle them with salt. In a large sauté pan pour olive oil and let it warm over medium heat. Add eggplants into the pan and fry them for about 10 minutes. Carefully remove eggplants from the pan. Into the same pan add on...