Eggplant Caponata

Instructions

1. Step 1

   Place the eggplant in a colander, toss it with ⅝ tsp (4 gr) salt, and let it drain for 20 minutes. Pat the cubes thoroughly dry.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr Eggplant, 4.0 gr Salt

   Cookware: colander

2. Step 2

   Toast the pine nuts in a dry large skillet over medium heat, stirring frequently, until lightly golden. Transfer them to a small bowl.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: large skillet, small bowl, wooden spoon

3. Step 3

   Heat 3 ¼ tbsp (50 ml) olive oil in the skillet over medium heat. Cook the prepared eggplant in batches until tender and browned, transferring each batch to the serving bowl.

   Timer: 15 min (fixed)

   Ingredients used: 50.0 ml Extra Virgin Olive Oil

   Cookware: large skillet, serving bowl, wooden spoon

4. Step 4

   Add the remaining 1 ¾ tbsp (25 ml) olive oil to the skillet. Cook the onion and celery over medium heat until softened but not browned.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Celery, 25.0 ml Extra Virgin Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and tomato paste. Stir over medium heat until aromatic and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Garlic, 18.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomatoes, olives, capers, vinegar, sugar, and raisins. Bring to a gentle simmer over medium heat, then cook over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 25.0 gr Caper, 100.0 gr Green Olive, 35.0 gr Raisin, 45.0 ml Red Wine Vinegar, 15.0 gr Sugar, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Return the cooked eggplant to the skillet. Add the remaining ⅞ tsp (5 gr) salt and the black pepper, then simmer over low heat until the flavors combine and the eggplant is very tender.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: large skillet, wooden spoon

8. Step 8

   Transfer the caponata to the serving bowl and fold in the toasted pine nuts. Let it cool for 30 minutes, then fold in the basil and serve at room temperature.

   Timer: 30 min (fixed)

   Ingredients used: 10.0 gr Basil

   Cookware: serving bowl, wooden spoon