1 large eggplant, diced into 1/2-inch pieces
extra-virgin olive oil
3/4 cup celery, diced into 1/2-inch pieces
1 medium red onion(s), diced into 1/2-inch pieces
1/2 red bell pepper(s), diced into 1/2-inch pieces
1/2 yellow bell pepper(s), diced into 1/2 inch pieces
1 cup green olives
2/3 cup capers, preferably capers preserved in salt
1/4 cup pine nuts, toasted
2 tablespoons sugar
1/3 cup red wine vinegar
1 cup tomato sauce
10 leaves of fresh basil
1 pinch dry oregano
12 large shrimp, peeled and deveined
salt and pepper
1 clove garlc, minced
Thoroughly wash and prepare all the vegetables and shrimp.
Place the eggplant in a colander and sprinkle with salt. Let rest for two hours in order to lose some of the bitter water.
Add olive oil to large sauté pan and sauté the celery over medium heat for 5 minutes. Add the eggplant, onion and both peppers and sauté for 10 minutes. Then add the olives, capers, pine nuts, sugar and vinegar and cook until the vinegar is completely reduced. Once vinegar is reduced, add the tomato sauce, basil and oregano. Add salt and pepper, to taste.
In a separate sauté pan, add olive oil and sauté shrimp with garlic over medium heat until shrimp is tender.
To serve, place Caponata in the center of six serving dishes and top with two shrimp. Serve hot or cold.