Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender – reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375ºF for about 10 minutes until pizza is hot and cheese is melted.
Submitted by Francis Dietz, York.
2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest