-
1
Soak the eggplant in sea-salted water for 1 hour, then drain, rinse, and dry it on absorbent paper towels.
-
2
Over a lively flame, heat the 1/2 cup olive oil in a large saute pan and brown the eggplant well, cooking only those pieces at a time that will fit without touching.
-
3
As the eggplant is sauteed, remove it to paper towels.
-
4
Discard all but 2 tablespoons of the remaining oil and, in the same saute pan, lightly brown the onions, softening them for 2 or 3 minutes before adding the tomatoes, the fine sea salt, and wine.
-
5
Braise the tomatoes and onions in the wine, stirring, until much of the liquids are absorbed and the mixture has thickened a bit.
-
6
Set the sauce aside.
-
7
Poach the chopped celery in sea-salted water, just enough to cover it, for 2 minutes.
-
8
Drain and set aside.
-
9
Combine the remaining ingredients in a bowl, save the seafood.
-
10
Add the spiced mixture to the slightly cooled sauce and stir very well.
-
11
Permit the sauce to cool fully.
-
12
Finally, stir in the eggplant, the celery, the plumped raisins, and the olives.
-
13
Cover the caponata and permit it an overnight rest in the refrigerator.
-
14
Warm to room temperature before serving.
-
15
Wood-roast the lobster and/or prawns, basting them lightly with olive oil, presenting them, sizzling, atop the room-temperature caponata.
