Caponata

Source: Saveur

Serve the Caponata with slices of crusty bread as an appetizer.

Ideally Caponata should sit at least 2 hours before serving, but it is even better if it is made a day or two ahead.  To make ahead, cover and refrigerate.

Ingredients

2 lbs eggplant, cut into 1⁄2 inch cubes
Salt
10 tbsp. extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 cup crushed canned tomatoes
2 ribs celery, thinly sliced crosswise
1⁄4 cup red wine vinegar
2 tbsp. sugar
2 tbsp. tomato paste
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers, rinsed
12 pitted green olives, such as cerignola, coarsely chopped
1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
Freshly ground black pepper
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley

Method

Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.

Reduce heat to medium-low and add remaining oil and onions; cook until soft, 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook 5–6 minutes. Add vinegar, sugar, and tomato paste; cook until thickened, 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. 

Serve at room temperature.