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1
Slice your eggplant into small cubes and place them into a colander.
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2
Season them generously with salt.
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3
Place colander over a small pot or bowl to collect the liquid released from the eggplant.
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4
Set aside for approximately 30 minutes.
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5
WHILE eggplant is releasing its liquid, do your prep work: chop your zucchini, onion, celery, bell pepper and olives, and set aside.
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6
When eggplant is done, pat the cubes dry with a paper towel.
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7
Into a large saute pan, add 8 tablespoons of olive oil and heat over medium-high heat.
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8
When oil is hot, add the eggplant and cook until golden, stirring frequently.
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9
Do this in batches.
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10
When golden, transfer the eggplant with a slotted spoon to a plate lined with paper towels to absorb oil.
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11
Continue until all eggplant is cooked.
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12
If you need to add a little olive oil during cooking, do so.
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13
Wipe your pan dry and add approximately 2 tablespoons of olive oil.
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14
Add the onions and celery and cook for approximately 5 minutes until golden, stirring frequently.
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15
Add the zucchini and cook for approximately 5 minutes, stirring frequently.
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16
At this point, add the tomatoes and roasted red bell pepper.
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17
Cook for approximately 5 minutes, again stirring frequently.
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18
Add the capers, olives and eggplant.
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19
Gently stir everything together.
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20
Check for seasoning and add salt and pepper to taste.
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21
Garnish with the roughly chopped basil.
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22
Serve over crostini!
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23
(To make crostini: slice your bread on an angle, place them onto a sheet pan, drizzle olive oil on top and season with salt.
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24
Cook at 375 degrees until golden.)
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25
Buon Appetito!
