A Classic Caponata

Directions

1. 1
   Peel the eggplants and remove their stems.
2. 2
   Cut them into large chunks, place in a colander, and sprinkle with salt.
3. 3
   Set aside for an hour.
4. 4
   Peel the onion, slice it thinly, and add it to a large, shallow pan coated with a shallow layer of oil.
5. 5
   Let the onion softenbut not colorover medium heat.
6. 6
   Add the garlic toward the end of cooking.
7. 7
   Remove the onion and garlic from the pan, and put in a bowl.
8. 8
   Fry the celery and pepper in the pan until soft.
9. 9
   Remove and add to the onion.
10. 10
    Rinse the salt from the eggplants, pat dry with paper towels, then soften in the same pan.
11. 11
    As they approach tenderness, return the onion, garlic, celery, and pepper to the pan, stir, and continue cooking over gentle heat until the eggplants are truly tender.
12. 12
    Stir in the tomato paste, tomato puree, golden raisins, vinegar, sugar, capers, and 2/3 cup (150ml) water.
13. 13
    Season and simmer gently for about twenty-five minutes, keeping a careful eye on it to ensure you end up with a soft tangle of sweet-sour vegetables.
14. 14
    Chill overnight, then serve with bread.