Caponata with Crusty Bread

Instructions

1. Step 1

   Place the eggplant in a colander, toss it with ⅞ tsp (5 gr) of the salt, and leave it to drain. Rinse briefly and pat thoroughly dry.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Eggplant, 5.0 gr Salt

   Cookware: colander

2. Step 2

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

3. Step 3

   Toss the eggplant with 3 tbsp (45 ml) of the olive oil, spread it on a baking sheet, and roast until browned and tender, turning once halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: baking sheet, mixing bowl

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the tomato, olives, capers, sugar, and remaining ⅝ tsp (4 gr) salt. Simmer over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 gr Caper, 100.0 gr Green Olive, 4.0 gr Salt, 15.0 gr Sugar, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

6. Step 6

   Fold the roasted eggplant and red wine vinegar into the sauce. Cook over low heat until the flavors combine, then remove from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Red Wine Vinegar

   Cookware: large skillet, wooden spoon

7. Step 7

   Fold in the basil and let the caponata rest until warm or room temperature.

   Timer: 15 min (fixed)

   Ingredients used: 10.0 gr Basil

   Cookware: large skillet, wooden spoon

8. Step 8

   Arrange the bread on the baking sheet and warm it in the 220°C oven until the edges are crisp. Serve alongside the caponata.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Bread

   Cookware: baking sheet