4 cups of eggplant,peeled and chopped
2 tbsps extra virgin olive oil
1 med. sweet onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tomatoes, chopped
10 black olives, chopped
1/4 cup toasted pine nuts or walnuts, chopped
2 tbsps capers, rinsed and drained
1 tsp anchovy paste
1 tbsp balsamic vinegar
1/4 tsp black pepper
1/2 cup chopped fresh chives

Place eggplant in a colander. Sprinkle with salt and let moisture drain. Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom. Saute onion, stirring often, until golden, about 5 minutes. Add celery and garlic and saute an additioinal 2 minutes. Squeeze moisture from the eggplant. Add to the vegetables in the skillet and saute for about 10 minutes, stirring often, until the eggplant is tender. Remove from heat and stir in tomatoes, nuts, capers, anchovy paste, balsamic vinegar, and pepper until well combined. Let come to room temperature and stir in chives. Serve eggplant chive caponata chilled or at room temperature.