Eggplant Caponata

INGREDIENTS       
¾         pound eggplant, peeled and cut into ½ inch dice*
            salt
2          tablespoons golden raisins
2 ½      tablespoons olive oil, divided
1          small white onion, finely diced
1          celery rib, finely diced ( ½   cup)
½         red bell pepper, seeded and diced to ½ inch
4          cloves garlic, minced
½         jalapeno pepper, seeded and minced
1          tablespoon tomato paste
1          medium tomato, cut into ½ inch dice
½         cup pitted, chopped green olives
1          tablespoon capers, drained, rinsed, drained

½         tablespoon sherry vinegar*

METHOD

In a colander, sprinkle the eggplant with the salt and let it stand for about 30 minutes. Squeeze out any excess water, reserve. Meanwhile, in a small bowl, soak the raisins in hot water for 10 minutes until they are plump. Drain and reserve.

In a medium sauce pan over medium heat, add 1 ½ tablespoons olive oil, onion and celery. Cover and saute for 4 to 5 minutes until softened. Add the red pepper, garlic and jalapeno and continue cooking until they are softened, about 4 to 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the tomatoes, olives, capers, reserved raisins, and sherry vinegar and cook, stirring occasionally about 5 minutes. Remove from the heat and transfer to a large bowl.

In a large skillet, add 1 tablespoon olive oil and heat until shimmering. Add the eggplant and reduce the heat to medium. Cook the eggplant, stirring occasionally, until it is browned all over, about 4 to 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the eggplant is very tender, about 3 to 4 minutes. Add the vegetables, mix well, and cook for 2 minutes. Remove from the heat and let it cool to room temperature before serving.

*Notes: If using white eggplant, the salt treatment is not necessary. Just peel the eggplant and dice. If you do not have sherry vinegar, use ½ tablespoon of Sherry and ½ tablespoon of white wine vinegar instead.