Caponata

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Ingredients

1½ pounds eggplant 1 large, roasted
2 tablespoons olive oil
1 medium onion chopped
2 stalks celery from the inner, tender stalks (the heart), diced
3 large cloves garlic minced
2 whole red bell peppers diced
Salt to taste
1 pound ripe tomatoes preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar more to taste
1/3 cup raisins
1/4 cup pine nuts
freshly ground pepper to taste

Instructions

Roast the eggplant, allow to cool and chop coarsely.
To roast the eggplant:
Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin.
Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size) until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, raisins, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Stir in pine nuts. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Notes

This recipe makes a lot of Caponata