Ingredients:

  • 2 lbs eggplant, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup red wine vinegar
  • 2 tbsp granulated sugar
  • 1 tsp dried oregano
  • 1/4 cup capers, drained
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tbsp pine nuts, toasted
  • 1/4 cup fresh basil, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss eggplant cubes with 3 tbsp olive oil and 1/2 tsp kosher salt on a sheet pan. Spread in a single layer and roast for 20-25 minutes, tossing halfway through, until mahogany colored and tender. Note: Don't crowd the pan or they won't brown.
  2. Heat 1/4 cup olive oil in a skillet over medium heat. Sauté diced onion and celery for 6-8 minutes until translucent and softened.
  3. Stir in minced garlic and cook for 1 minute until the aroma hits you. Note: Garlic burns quickly, so keep it moving.
  4. Stir in tomato paste and cook for 2 minutes until it turns a darker brick red. Note: This removes the raw, metallic taste of the paste.
  5. Add drained diced tomatoes, red wine vinegar, granulated sugar, and dried oregano. Simmer on low for 10 minutes until the sauce thickens and bubbles gently.
  6. Gently fold in the roasted eggplant, capers, halved Kalamata olives, and toasted pine nuts. Mix carefully to avoid breaking the eggplant cubes.
  7. Stir in torn fresh basil and season with salt and black pepper to taste.
  8. Remove from heat and let the Eggplant Caponata cool slightly before serving.