Caponata

Ingredients

• 2 pounds eggplant – cut into 1-inch cubes
• 1.5 tsp kosher salt – divided, plus more to taste
• 0.75 cup extra-virgin olive oil
• 1.5 cups celery – sliced 0.25-inch thick
• 2 cups onion – chopped
• 2 cloves garlic – thinly sliced
• 2 tbsp tomato paste
• 14 ounces canned whole peeled tomatoes – hand-crushed with juices
• 0.75 cup green olives – pitted and halved
• 2 tbsp capers – rinsed
• 0.25 cup red wine vinegar
• 2 tbsp granulated sugar
• 0.5 tsp black pepper – freshly ground
• 0.5 cup fresh basil leaves – torn

Instructions

1. Toss the eggplant with 1 tsp of the kosher salt in a colander and let drain 30 minutes to shed moisture and bitterness. Rinse briefly, then pat very dry with towels.
2. Heat 0.5 cup of the olive oil in a large skillet over medium-high until shimmering. Fry the eggplant in batches, turning, until deeply browned and just tender, 8–10 minutes per batch; add a splash more oil as needed. Transfer to a paper towel–lined tray.
3. Bring a small pot of salted water to a boil. Blanch the sliced celery until crisp-tender, 2 minutes; drain well.
4. Return the large skillet to medium heat and add 2 tbsp olive oil. Add the onion and blanched celery; cook, stirring, until softened and lightly golden, 8–10 minutes. Add the garlic and cook until fragrant, 30–60 seconds.
5. Push the vegetables to the sides, add the tomato paste to the center, and cook until it darkens slightly, 1–2 minutes. Stir in the crushed tomatoes with their juices. Simmer until thickened and saucy, 10–15 minutes.
6. Stir in the olives and capers. In a small bowl, dissolve the sugar in the red wine vinegar, then pour into the skillet. Simmer, stirring, until the agrodolce tastes balanced and the harsh vinegar edge softens, 3–5 minutes.
7. Fold the fried eggplant back into the pan and simmer gently to marry flavors, 5 minutes. Season with the remaining 0.5 tsp kosher salt and the black pepper, adjusting salt, sugar, or vinegar to taste.
8. Remove from heat and let cool to room temperature, 30 minutes. Stir in most of the basil, reserving a few leaves.
9. Serve at room temperature, topped with the reserved basil. Caponata improves after several hours or overnight; refrigerate and bring to room temperature before serving.