Caponata

Ingredients

• 1 large eggplant, cut into 3/4-inch cubes
• 1 teaspoon salt, for sweating eggplant
• 1/2 cup olive oil, divided
• 2 stalks celery, sliced 1/2-inch thick
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 cup green olives, pitted and halved
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh basil, torn
• 0 black pepper, to taste

Method

1. 1

   Toss the cubed eggplant with 1 teaspoon salt in a colander and let sit over the sink or a bowl to release excess moisture.

   30:00 · sweat eggplant
2. 2

   Pat the eggplant cubes dry thoroughly with paper towels.

3. 3

   Heat 1/4 cup olive oil in a 9-inch skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender, about 8 minutes per batch, then transfer to a plate.

   8:00 · fry eggplant batch
4. 4

   Add the remaining 1/4 cup olive oil to the skillet. Add the celery and onion and cook over medium heat until softened, about 6 minutes.

   6:00 · cook celery and onion
5. 5

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · cook garlic
6. 6

   Stir in the crushed tomatoes, olives, and capers. Simmer over medium-low heat for 10 minutes, stirring occasionally.

   10:00 · simmer sauce
7. 7

   Stir in the red wine vinegar, sugar, and raisins. Return the fried eggplant to the skillet and simmer together until the flavors meld and the mixture thickens slightly, about 10 minutes.

   10:00 · simmer with eggplant
8. 8

   Remove from heat and season with black pepper to taste. Stir in the toasted pine nuts.

9. 9

   Let the caponata cool to room temperature, then refrigerate covered for at least 4 hours or overnight to allow the flavors to develop.

10. 10

    Bring to room temperature before serving and garnish with torn fresh basil.