Eggplant Caponata

1. 1

   Place eggplant in a colander and sprinkle liberally with salt. Slice eggplant.

2. 2

   2. Spray baking sheet, and bake eggplant 7 minutes each side on a baking sheet in a 400 degree oven. Let cool, then cube.

3. 3

   3. Heat oil in a large saute pan over medium-high heat. Add garlic and saute until just golden, 1 minute. Add onions and bay leaf, and saute until onions are translucent, about 4 minutes. Add eggplant to pan and saute until browned and tender, about 15 minutes. If eggplant doesn't fit easily in one layer, cook in batches.

4. 4

   3. Stir olives, currants, pine nuts and balsamic vinegar into pan. Saute until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside.

5. 5

   Went well with blue corn chips, could also use flat bread.

No additional tips available.