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Ingredients

\"PHOTO:
Ian Thurwachter
PHOTO: Chef Ian Thurwachter's Sicilian eggplant caponata.
>

Method

Cut the eggplant into a large dice.

Season with salt and transfer to a colander in the sink.

While the eggplant is draining, preheat your oven to 400 degrees.

Dice the onions and celery and transfer to a large sauté pan with 2 tablespoons olive oil and a pinch of salt.

Put on the stove on medium high heat.

Season with salt and stir occasionally until golden brown.

While the veggies are browning, transfer the raisins and wine to a small pot.

Cook on low heat until the wine has been absorbed by the raisins.

Once the onions and celery are brown, add the chopped garlic.

Stir for 15 seconds, then add the tomatoes, vinegar, sugar and a pinch of salt.

Reduce heat to low and let simmer while you prep the remaining ingredients.

Remove the eggplant from the colander and pat dry.

Toss with the remaining olive oil, transfer to a baking pan and bake for 10 to 15 minutes or until deeply browned.

While the eggplant is baking, slice the olives into rings and add to the tomato mixture along with the capers.

Remove the eggplant from the oven and add to the tomato mixture.

Serve with slices of toasted sourdough.

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