Caponata

cookieandkate.com

SimplyAlmond

1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes

½ teaspoon fine salt, divided, to taste

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 celery stalks, thinly sliced

Freshly ground black pepper, to taste

2 cloves garlic, pressed or minced

1 can (14 ounces) crushed fire-roasted tomatoes

¼ cup pitted green olives (ideally Castelvetrano), roughly chopped

¼ cup raisins, red or golden

3 tablespoons red wine vinegar or white wine vinegar, to taste

2 tablespoons capers, drained

1 tablespoon honey or sugar, to taste

¼ teaspoon red pepper flakes, to taste

1 bay leaf

¼ cup chopped fresh mint, flat-leaf parsley and/or basil

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