Caponata

Directions

1. 1
   Trim and cut into 1-inch cubes: 2 medium eggplants.
2. 2
   Season with salt and put into a colander to drain for 15 minutes or so.
3. 3
   In a heavy pot over medium heat, warm: 1 tablespoon olive oil.
4. 4
   Add enough eggplant cubes to cover the bottom of the pan and saute until golden.
5. 5
   Remove and continue sauteing batches of the eggplant, adding more oil as needed.
6. 6
   After removing the last batch of eggplant, add a bit more oil and saute until golden: 2/3 cup thinly sliced celery.
7. 7
   Remove from the pan and set aside.
8. 8
   Add to the pan: 1 tablespoon olive oil, 1 small onion, diced.
9. 9
   Cook, stirring occasionally, until soft and translucent, about 7 minutes.
10. 10
    Add: 1 1/2 cups Simple Tomato Sauce (page 264).
11. 11
    Cook for another 7 minutes.
12. 12
    Stir in the cooked eggplant and celery, then add: 1/3 cup green olives, pitted, 2 to 3 tablespoons capers, rinsed and drained, 2 salt-packed anchovies, rinsed, filleted, and chopped, 1/4 cup red wine vinegar, 1 1/2 teaspoons sugar.
13. 13
    Cook for a final 10 minutes.
14. 14
    Taste and add more salt, vinegar, or sugar as desired.
15. 15
    Caponata tastes even better the next day.
16. 16
    Garnish with 1/4 cup chopped basil.
17. 17
    Garnish with 3 tablespoons toasted pine nuts.
18. 18
    For a lighter version of this dish, toss the salted and drained eggplant with 2 tablespoons olive oil, spread on a baking sheet, and bake in a 375F oven until golden brown, about 30 minutes.