Caponata Style Celery Spaghetti Recipe

Slice the celery into medium-thick rounds. In a large frying pan, warm 1 tablespoon of olive oil over medium heat. Add the celery and cook until it starts to soften and turn translucent.

Stir in the finely chopped onion, with a little salt and pepper, and continue cooking until the onion is also translucent, or just starting to brown at the edges.

Add the eggplant chunks, the sliced garlic, and a sprinkle of salt to the same pan, along with 3 to 4 tablespoons of olive oil. Cook over medium-high heat, stirring occasionally, until the eggplant softens and starts to brown. If it looks too dry, add a splash of water to keep it from sticking.

Once the eggplant has noticeably shrunk and its skin begins to separate, return the reserved celery and onion to the pan. Add a little more pepper and continue cooking for another 10 to 15 minutes over medium heat.