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1
Trim and cut into 1-inch cubes: 2 medium eggplants.
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2
Season with salt and put into a colander to drain for 15 minutes or so.
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3
In a heavy pot over medium heat, warm: 1 tablespoon olive oil.
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4
Add enough eggplant cubes to cover the bottom of the pan and saute until golden.
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5
Remove and continue sauteing batches of the eggplant, adding more oil as needed.
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6
After removing the last batch of eggplant, add a bit more oil and saute until golden: 2/3 cup thinly sliced celery.
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7
Remove from the pan and set aside.
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8
Add to the pan: 1 tablespoon olive oil, 1 small onion, diced.
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9
Cook, stirring occasionally, until soft and translucent, about 7 minutes.
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10
Add: 1 1/2 cups Simple Tomato Sauce (page 264).
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11
Cook for another 7 minutes.
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12
Stir in the cooked eggplant and celery, then add: 1/3 cup green olives, pitted, 2 to 3 tablespoons capers, rinsed and drained, 2 salt-packed anchovies, rinsed, filleted, and chopped, 1/4 cup red wine vinegar, 1 1/2 teaspoons sugar.
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13
Cook for a final 10 minutes.
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14
Taste and add more salt, vinegar, or sugar as desired.
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15
Caponata tastes even better the next day.
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16
Garnish with 1/4 cup chopped basil.
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17
Garnish with 3 tablespoons toasted pine nuts.
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18
For a lighter version of this dish, toss the salted and drained eggplant with 2 tablespoons olive oil, spread on a baking sheet, and bake in a 375F oven until golden brown, about 30 minutes.
