Caponata

== Ingredients ==
* ½ cup red wine vinegar
* 2 tsp. sugar
* ¼ cup chopped fresh basil
* 1 tbsp drained capers
* 2 medium eggplants (2½ lbs), cut lengthwise into ½-inch-thick slices
* 2 tbs. olive oil
* 1 small onion, minced
* 2 stalks celery, chopped
* 15 oz can Italian whole tomatoes
* ¼ cup (about 20) pitted oil-cured olives, chopped
== Directions ==
# Arrange eggplant slices in single layer on clean kitchen towels or paper towels.
# Sprinkle both sides liberally with salt.
# Let stand 1 hour to allow bitter juices to drain.
# Preheat broiler or prepare grill.
# Rinse eggplant slices and pat dry.
# Brush slices with 1 tablespoon oil.
# Broil or grill until eggplant slices are soft and slightly charred, 4 to 6 minutes per side.
# Set aside to cool.
# In large skillet, heat remaining 1 tablespoon oil over low heat.
# Add onion and cook 1 minute.
# Add celery and cook, stirring occasionally, until tender, about 10 minutes.
# Add tomatoes (with liquid), and capers.
# Increase heat to medium and cook, stirring occasionally and breaking up tomatoes with spoon, until liquid is slightly reduced, about 7 minutes.
# Meanwhile, coarsely chop eggplant.
# Add to tomato mixture and cook 1 minute.
# Stir in vinegar and sugar and cook, stirring occasionally, until most of liquid evaporates, about 10 minutes.
# Remove from heat and stir in basil.
Category:Basil Recipes
Category:Black olive Recipes
Category:Caper Recipes
Category:Eggplant Recipes
Category:Red wine vinegar Recipes
Category:Tomato Recipes
Category:Vegetarian Recipes