Sicilian Eggplant Caponata

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From eating well magazine.

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Steps

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Combine eggplant and salt in a large bowl.

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Transfer to a colander , place a plate on the eggplant and weigh down the plate with cans.

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Set the colander in the sink to drain for 1 hour.

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Meanwhile , heat 1 / 4 cup oil in a large skillet over medium heat.

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Add bay leaves and let sizzle for about 1 minute to flavor the oil.

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Stir in onions and celery.

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Reduce heat to medium-low and cook , stirring occasionally , until the vegetables are soft , about 30 minutes.

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Do not let them brown.

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Add tomatoes and capers , increase heat to medium and cook.

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Stirring occasionally , just until the tomatoes start to break down , about 5 minutes.

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Stir in olives.

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Transfer everything to a large bowl.

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When the eggplant is ready , rinse under running water to get rid of as much salt as possible.

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Dry thorougly on paper towels.

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Heat the remaining 1 / 4 cup oil in the same skillet over medium heat until very hot.

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Add the eggplant and cook , tossing and stirring , until softened , 10-15 minutes.

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Add ch.

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Ingredients

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eggplants, sea salt, olive oil, bay leaves, onion, celery, cherry tomatoes, capers, green olives, red chili peppers, red wine vinegar, honey, flat leaf parsley, fresh basil