Classic Caponata

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

½ cup extra-virgin olive oil, divided

1 large or 2 medium eggplants (1½ lb total), cut into ½-inch cubes

½ tsp sea salt, divided additional to taste

½ yellow onion, chopped

2 stalks celery, thinly sliced

4 large cloves garlic, chopped

1 tsp raw honey, divided

¼ tsp red pepper flakes

1 14-oz BPA-free can unsalted diced tomatoes, with juices

¼ cup roughly chopped pitted green olives

¼ cup golden raisins

3 tbsp red wine vinegar

2 tbsp drained capers

¼ cup fresh basil, chopped

1 tbsp fresh oregano, chopped

½ tsp ground black pepper

Directions at cleaneatingmag.com

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