Eggplant Caponata

Ingredients

• 2 lb. small Italian eggplants (about 4)
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt), plus more
• 1½ cups extra-virgin olive oil
• 1 medium onion, chopped
• 4 medium celery ribs, thinly sliced
• ⅓ cup large green Sicilian olives (1¾ oz.), pitted and coarsely chopped
• ⅓ cup Italian capers packed in salt (1¾ oz.), rinsed well
• 2 Tbsp. sugar, plus more
• ⅓ cup white wine vinegar
• 1 (14–15-oz.) can whole tomatoes in juice, drained and chopped

Steps

1. Peel 2 lb. small Italian eggplants, leaving some strips of peel, then cut into 1" cubes and spread on half of a kitchen towel. Sprinkle eggplant with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt), then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
2. Meanwhile, heat ½ cup extra-virgin olive oil in a 10" heavy skillet over moderately high heat until hot but not smoking, then cook 1 medium onion, chopped, stirring, until pale golden, 6–8 minutes. Add 4 medium celery ribs, thinly sliced and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add ⅓ cup large green Sicilian olives, pitted and coarsely chopped, ⅓ cup Italian capers packed in salt, rinsed well, and 2 Tbsp. sugar and cook, stirring, 2 minutes, then stir in ⅓ cup white wine vinegar and 1 (14–15 oz.) can whole tomatoes in juice, drained and chopped.
3. Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1–2 tsp. more sugar (to taste). Transfer to a bowl and keep warm, covered.
4. Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
5. Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8–10 minutes per batch. Transfer eggplant to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly. Let stand, covered with a kitchen towel, at room temperature, at least 8 hours to develop flavors. Stir before serving. Do ahead: Caponata can be made 1 week ahead; cover and keep chilled; bring to room temperature before serving. Editor’s note: This caponata recipe was first printed in the September 2006 issue of ‘Gourmet.’ Head this way for more of our favorite eggplant recipes →