Eggplant Caponata
  1. Peel the eggplants with a vegetable peeler in alternating long strips. Leaving about 1” wide strips of skin on the eggplant. Cut into approximately ½” dice. Put all of the eggplant into a strainer (we use a salad spinner) and sprinkle liberally with salt. Toss to coat, and let sit for about 30 minutes to an hour.
  2. Drain any extra liquid from the eggplant, then press out more juices. Using a salad spinner helps extract more liquid.
  3. Heat enough oil to coat the bottom of a pan in a large skillet. Add the eggplant and saute until they are soft. Remove onto a plate.
  4. Add more oil to the pan and reduce the heat slightly. Add the onions, celery, and carrots, and saute until they are very soft and begin to turn golden. Return the eggplant to the pan and add tomato sauce, raisins, olives, and some torn basil leaves and cook until the eggplant is very soft, around 10-15 minutes.
  5. Drizzle in balsamic vinegar to taste, then finish seasoning with salt and pepper. You can serve this chilled or at room temperature, with toast or on crostini.
Recipe by The Taste Edit at