Eggplant Caponatina

1. 1

   1. Peel eggplant leaving some stripes, and cut into 1-inch cubes. Season with salt. Let them sit for 12 hours, and then dry pat them with a towel.

2. 2

   2. Preheat oven to 425. Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender. Alternatively, fry (preferrably deep-fry) the eggplant, remove, and let cool.

3. 3

   3. Cut celery into 1/3-inch cubes, and blanch for 2 minutes in boiling salted water. Strain and cool under running water. Strain again.

4. 4

   3. Toss eggplant, celery, tomato, basil, capers, green olives, pine nuts, and white balsamic vinegar. Season to taste.

5. 5

   4. Top with burrata.

* Per serving · 4 servings · Values may vary.

No additional tips available.