Eggplant Caponata

Ingredients

• 2 large Italian eggplants, peeled and cut into medium dice
• 2 tablespoons kosher salt
• 5 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 4 celery stalks, thinly sliced on an angle
• 2 anchovies, in oil
• 1/4 cup tomato paste
• 1 1/2 cups red wine vinegar
• 1/4 cup sugar
• 1/2 cup capers, in brine

Steps

1. Remove the eggplant skins and dice the flesh. Peel and slice the onion and garlic, and slice the celery.
2. Toss the eggplant and salt together in a large bowl, then put the eggplant into a colander to drain for 2 hours. Help it drain by weighing it down, for example with a dinner plate carrying full cans.
3. In a large sauté pan, warm 3 tablespoons olive oil over medium heat. Add the onion and sauté for 4 to 5 minutes, until translucent. Put in the garlic and celery and sauté for 5 minutes more, or until the garlic softens without browning. Add the anchovies and cook for 1 minute.
4. Stir in the tomato paste until thoroughly combined. Cook for 2 minutes, or until deep red and almost brown, with the paste beginning to stick to the pan. Add the vinegar and sugar and stir for 3 to 4 minutes, until the mixture thickens. Turn off the heat.
5. In a different large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until it smokes. Add the eggplant and toss carefully in the oil, allowing it to sear before stirring. Lower to medium heat and cook for 8 to 10 minutes, or until the eggplant is soft and translucent.
6. Put the eggplant into the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Stir in the capers together with their brine.
7. Offer warm or at room temperature, with toast points or crostini alongside.