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1
In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes.
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2
Squeeze out any excess water.
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3
Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes.
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4
Drain.
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5
In a medium saucepan, heat 1 1/2 tablespoons of the olive oil.
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6
Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes.
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7
Add the red bell pepper, garlic and jalapeno and cook over moderate heat until softened, about 4 minutes.
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8
Add the tomato paste and cook, stirring, until shiny, about 1 minute.
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9
Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes.
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10
Transfer the mixture to a bowl.
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11
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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12
Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes.
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13
Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.
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14
Transfer the eggplant to the bowl and add the olives, capers, raisins and sherry vinegar.
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15
Season with salt and pepper.
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16
Let the caponata cool to room temperature and serve with the baguette toasts.
