Caponata

Instructions

1. Prepare the eggplant
   Place the cubed eggplant in a colander, sprinkle with 2 tablespoons of kosher salt, and toss to coat. Let sit for 30 minutes to draw out excess moisture and bitterness. Rinse thoroughly and pat dry with paper towels.
2. Cook the eggplant
   Heat 1/4 cup olive oil in a large, deep skillet over medium-high heat. Add the eggplant in batches and cook until golden brown on all sides, about 5-7 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the base
   In the same skillet, add the remaining 1/4 cup olive oil over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Add the capers, olives, and pine nuts, stirring to combine.
4. Create the sweet and sour flavor
   Add the red wine vinegar and sugar to the skillet, stirring until the sugar dissolves. Let the mixture simmer for 2 minutes to reduce slightly and develop the agrodolce (sweet and sour) flavor.
5. Combine and simmer
   Add the crushed tomatoes to the skillet and bring to a simmer. Return the cooked eggplant to the pan, stirring gently to combine all ingredients. Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
6. Finish and season
   Remove from heat and stir in the fresh basil and oregano. Season with salt to taste. Allow the caponata to cool to room temperature - the flavors develop and intensify as it cools.