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1
Place the cubed eggplant in a colander and toss well with a sprinkle of salt.
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2
Let the eggplant sit for about an hour.
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3
Do not rinse the eggplant.
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4
Preheat the oven to 400 F.
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5
Place the eggplant on a parchment paper-lined rimmed baking sheet.
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6
Toss with 2 tablespoons of the olive oil and roast for 25-30 minutes, or until it looks slightly browned and has shrunk in size.
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7
Meanwhile, in a large pan over medium heat, heat the 1/4 cup of oil.
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8
Then add the chopped onions and saute them for about 5 minutes.
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9
Add the celery and water and saute for another 3 minutes.
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10
Add the tomatoes and simmer for about 5 minutes.
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11
Add the olives, capers, vinegar and sugar and simmer for about 10 minutes.
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12
Add the roasted eggplant, stir, and simmer for another 5 minutes.
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13
Remove from heat.
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14
Allow dip to sit and marinate for at least one hour (more time is better).
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15
You can leave it on the counter or put it in the fridge for later.
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16
Before serving, add a sprinkle of sea salt, some fresh cracked pepper, and a few dashes of olive oil, if desired.
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17
Serve at room temperature or warmed with a bit of chopped fresh basil and some crusty bread.
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18
Note: This lasts several days in the fridge and freezes really well!
