Caponata

Ingredients

• •2 lb small Italian eggplants (about 4)
• •1 tablespoon kosher salt or 2 teaspoons fine sea salt
• •1½ cups extra-virgin olive oil
• •1 cup chopped onion (1 medium)
• •4 ribs medium celery ribs
• •⅓ cup large green Sicilian olives
• •⅓ cup Italian capers
• •2 tablespoons sugar
• •⅓ cup white-wine vinegar
• •1 can whole tomatoes in juice
• •1 cup drained tomatoes

Cooking Instructions

1. 1.

   Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

   30 min

2. 2.

   Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

   20 min

3. 3.

   Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.

   20 min

4. 4.

   Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

   5 min

5. 5.

   Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.

   480 min