Eggplant Caponata

1. Preparation

Wash and peel the eggplants, then cut them into 1-inch cubes.

Sprinkle the eggplant cubes with salt and let them sit in a colander for about 30 minutes to draw out moisture and bitterness.

While the eggplant is draining, finely chop the onion, celery, and bell pepper.

Rinse the salted eggplant under cold water and pat dry with paper towels.

Chop the tomatoes into small pieces.

Measure out the vinegar, sugar, capers, olives, and pine nuts.

2. Cooking

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Add the drained eggplant and sauté until golden brown, about 8-10 minutes, stirring occasionally.

Remove the eggplant from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil, then add the chopped onion, celery, and bell pepper. Sauté for 5-7 minutes until they are softened.

Add the chopped tomatoes to the skillet and stir in the cooked eggplant.

Mix in the sugar, vinegar, capers, olives, pine nuts, and salt & pepper to taste.

Bring the mixture to a simmer and cook for another 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

Remove from heat and let cool slightly before serving. Caponata can be served warm, at room temperature, or chilled.