Caponata alla Siciliana (Sicilian Sweet and Sour Eggplant)

• 2 whole Eggplants, Cut Into 1/2-inch Cubes
• 1/2 cups Extra Virgin Olive Oil
• 1 whole Yellow Onion, Coarsely Chopped
• 3 whole Medium Roma Tomatoes, Cored, Peeled, And Coarsely Chopped
• 2 stalks Celery, Thinly Sliced Crosswise
• 1/2 cups Red Wine Vinegar
• 2 Tablespoons White Sugar
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Golden Raisins
• 2 Tablespoons Pine Nuts, Shelled
• 2 Tablespoons Capers, Rinsed
• 12 whole Large, Green Olives; Pitted, Coarsely Chopped
• 2 Tablespoons Basil, Chiffonade
• 2 Tablespoons Italian Flat-leaf Parsley, Coarsely Chopped
• 1/4 teaspoons Kosher Or Sea Salt (or To Taste)

1. 1.
2. Prepare the eggplant by removing the bitterness by placing the cubes into a colander.
3. Heavily salt and set over a large bowl or plate.
4. Top with a plate weighted down with a large can (or several) and allow to drain for 1 hour.
5. The bitter liquid will pool in the bowl or plate.
6. Discard the bitter liquid and rinse the eggplant cubes, pat dry with paper towels.
7. 2.
8. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
9. When the oil is hot, add one-third of the eggplant and cook until golden brown, about 78 minutes.
10. Transfer the eggplant, using a slotted spoon, to a bowl.
11. Repeat in batches of 1/3, adding additional 2 tablespoons of oil if necessary, until all the eggplant is cooked.
12. 3.
13. Reduce heat to medium-low and add remaining oil and onions; cook until soft, about 1415 minutes.
14. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, about 56 minutes.
15. Add vinegar, sugar, and tomato paste; cook until thickened, about 34 minutes.
16. Add cooked eggplant, raisins, pine nuts, capers, olives, and adjust seasoning with salt and freshly ground black pepper to taste.
17. Cook until hot.
18. Transfer to a plate; let cool slightly.
19. Top with basil and parsley.
20. Serve at room temperature.

eggplants, olive oil, yellow onion, tomatoes, stalks celery, red wine vinegar, white sugar, tomato paste, golden raisins, nuts, capers, basil, italian flatleaf, kosher

Taken from tastykitchen.com/recipes/appetizers-and-snacks/caponata-alla-siciliana-sicilian-sweet-and-sour-eggplant/ (may not work)