The Crisper Whisperer: How To Handle Eggplant Overload Recipe

• 1 medium eggplant
• 1/4 cup olive oil, divided
• 3 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, drained
• 20 large green olives, pitted and chopped
• 3 tablespoons drained capers
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon minced fresh oregano
• 1 teaspoon Kosher salt
• Ground black pepper to taste
• 2 tablespoons minced fresh parsley
• 2 tablespoons chopped fresh basil

1. Trim and peel the eggplant and dice into 1/2-inch cubes. Sprinkle lightly with salt.
2. In a heavy, wide skillet, heat 2 tablespoons of the olive oil over medium heat. Add the celery and onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, one minute more. Remove the celery mixture to a bowl.
3. In the same skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant and cook, stirring constantly, until lightly browned in spots, about 7 minutes.
4. Add the celery mixture back to the eggplant in the skillet, along with the tomatoes, olives, capers, vinegar, tomato paste, sugar, oregano, salt and pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for about 15 minutes, until the mixture has thickened enough to be spreadable. stir in the parsley and basil along with additional salt, pepper and vinegar to taste. Serve at room temperature with toasted baguette slices.

eggplant, olive oil, celery, onion, garlic, tomatoes, green olives, capers, red wine vinegar, tomato paste, sugar, fresh oregano, kosher salt, ground black pepper, parsley, fresh basil

Taken from www.seriouseats.com/recipes/2010/07/the-crisper-whisperer-how-to-handle-eggplant-overload-caponata-recipe.html (may not work)