Eggplant Caponatina

• 4 medium-size Japanese eggplants
• 1 stalk celery
• 1/2 basket cherry tomatoes
• 1 tablespoon chopped fresh basil
• 1 tablespoon capers
• 2 tablespooons chopped Sicilian green olives
• 1 tablespoon toasted pine nuts
• 2 tablespoons white balsamic vinegar
• Burrata

1. 1. Peel eggplant leaving some stripes, and cut into 1-inch cubes. Season with salt. Let them sit for 12 hours, and then dry pat them with a towel.
2. 2. Preheat oven to 425. Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender. Alternatively, fry (preferrably deep-fry) the eggplant, remove, and let cool.
3. 3. Cut celery into 1/3-inch cubes, and blanch for 2 minutes in boiling salted water. Strain and cool under running water. Strain again.
4. 3. Toss eggplant, celery, tomato, basil, capers, green olives, pine nuts, and white balsamic vinegar. Season to taste.
5. 4. Top with burrata.

eggplants, celery, basket cherry tomatoes, fresh basil, capers, green olives, nuts, white balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/eggplant-caponatina-52531851 (may not work)