In Italy, caponata is traditionally served as a salad, side dish, or relish. We suggest spooning it onto crostini-little toasts-and serving it as an appetizer.
2 teaspoons salt
1 (1-pound) eggplant, cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 teaspoons sugar
3/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil, divided
1 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
How to Make It
Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.
Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until tender. Transfer to a plate.
Add 1 1/2 teaspoons oil to pan, and place over medium heat. Add onion and celery; cook, stirring occasionally, 4 minutes or until lightly browned. Add garlic; cook 1 minute. Add cooked eggplant and tomato mixture to pan; stir well. Cook 3 minutes or until thoroughly heated. Serve at room temperature.