Yield: 1 servings
|1½ pounds||Unpeeled eggplant, cut in>>>|
|1 tablespoon||Kosher salt|
|½ cup||Olive oil|
|1 cup||Coarsely diced onion|
|4||Med. sweet red peppers cut>>|
|Into 3/4" squares (2 1/2 c.)|
|1 cup||Celery, coarse dice|
|8||Med. ripe Italian tomatoes>>|
|Pureed to make 2 c. puree.|
|¼ cup||Red wine vinegar|
|½ teaspoon||Minced garlic|
|¼ cup||Pitted,sliced,black olives|
|3 tablespoons||Capers (smallest available)|
|Salt and ground black pepper|
Sprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for ½ hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer.
In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the olives and capers and stir well. Bake 15 min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen.
Yield: about 6 cups