Caponata

• 1 medium - large eggplant cut into 1/2" cubes, about 7 cups
• 3/4 tsp kosher salt
• 3/4 cup tomato puree
• 1/4 cup red wine vinegar
• 2 Tbsp sugar
• 1/4 cup parsley, finely chopped
• 2-3 mined anchovy fillets
• 2 large ripe heirloom tomatoes
• 1/4 cup raisins
• 2 Tbsp minced olives
• 2 Tbsp olive oil
• 1 rib celery, diced 1/4"
• 1 red bell pepper, diced 1/4"
• 1 small onion, diced 1/4"
• 1/4 cup pine nuts toasted

Toss eggplant with kosher salt. Line large plate with coffee filters or paper towels that have been sprayed with cooking spray. Spread eggplant on coffee filter or paper towel lined plate, place in microwave oven and cook on high for 8-15 minutes, until eggplant has shrunk to 1/3 of original size.

Meanwhile whisk tomatoes puree, vinegar, sugar, parsley and anchovies together in large bowl. Stir in tomatoes, raisins and olives.

Heat 1 tbsp oil in large skillet or Dutch oven add eggplant and cook until lightly browned around edges. Remove eggplant. Add 2 tsp oil to pan and cook celery and red pepper for 2-4 minutes, add onion and cook another 4 minutes.

Reduce heat to medium low and add eggplant and tomato mixture. Cook until heated through and thick about 4-8 minutes. Taste and adjust for seasoning with salt, vinegar, Sprinkle with pine nuts and serve.

Delicious with grilled meat or fish, on a cheese tray and over slices of toasted bread.