Eggplant Caponatina

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Ingredients

1/2 cup salt-packed capers (see Note)

2 medium eggplants (1 3/4 pounds)

Vegetable oil, for frying

3 tablespoons extra-virgin olive oil

2 medium onions, thinly sliced

3 bay leaves

3 tender inner celery ribs, thinly sliced crosswise

20 cherry tomatoes, halved

1/2 cup coarsely chopped pitted green olives

1/4 cup pine nuts

2 teaspoons sugar

1/4 cup red wine vinegar

Salt and freshly ground black pepper

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