EFK Caponata

Ingredients

<p>2 pounds eggplant, cut into 1/2-inch cubes</p>

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<p>1 teaspoon kosher salt, plus more to taste</p>

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<p>1/3 cup extra-virgin olive oil, divided, plus more if needed</p>

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<p>1 large yellow onion, chopped</p>

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<p>2 celery ribs, thinly sliced</p>

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<p>1 red bell pepper, diced</p>

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<p>1 can (14.5 ounces) diced tomatoes, drained, or about 1 pound ripe tomatoes, chopped</p>

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<p>2 tablespoons tomato paste</p>

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<p>1/3 cup pitted green olives, chopped</p>

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<p>2 tablespoons capers, rinsed</p>

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<p>2 tablespoons golden raisins</p>

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<p>2 tablespoons toasted pine nuts</p>

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<p>1/4 cup red wine vinegar</p>

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<p>1 1/2 tablespoons granulated sugar</p>

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<p>2 tablespoons chopped basil</p>

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<p>2 tablespoons chopped flat-leaf parsley</p>

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<p>Freshly ground black pepper</p>

Directions

<p>Toss the eggplant with the teaspoon of salt and let stand in a colander for 20 to 30 minutes. Pat dry.</p>

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<p>Heat about half the olive oil in a wide skillet or Dutch oven over medium-high heat. Brown the eggplant in batches until tender and golden, adding a little more oil as needed. Transfer to a bowl.</p>

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<p>Add the remaining oil, onion, celery and bell pepper to the pan. Cook until softened. Add the tomatoes and tomato paste and simmer until the vegetables are tender and the mixture begins to thicken.</p>

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<p>Return the eggplant. Stir in the olives, capers, raisins and pine nuts.</p>

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<p>Stir together the vinegar and sugar, add to the pan and simmer gently 10 to 15 minutes, until the flavors are balanced and the mixture is thick but spoonable.</p>

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<p>Fold in basil and parsley. Taste for salt and pepper. Caponata can be served warm, at room temperature, or chilled.</p>