Eggplant caponata
Instructions:
- Set a wire rack inside a large rimmed baking sheet. Cover the rack with a few layers of paper towels and place near the stove to use for draining the cooked vegetables.
- Pour the oil into a large skillet to a depth of 1⁄2 inch and heat over mediumhigh.
- Pat the eggplant cubes as dry as possible. Working in batches, add a single layer of the eggplant to the skillet and cook until tender and browned on all sides, 7 to 9 minutes per batch. Transfer with a slotted spoon to the paper towels to drain. Replenish the oil as needed.
- Add the peppers to the skillet and cook, stirring often, until tender and slightly browned, about 5 minutes. Transfer with a slotted spoon to the paper towels to drain.
- Add the onions to the skillet and cook, stirring often, until tender and golden, about 8 minutes. Transfer with a slotted spoon to the paper towels to drain.
- Stir together the tomatoes, olives, raisins, capers, brown sugar, and vinegar in a large saucepan. Bring to a simmer over medium heat. Stir in the eggplant, peppers, and onions. Season with the salt. Cover and cook over low heat, stirring occasionally, until the vegetables are tender and the sauce thickens, about 20 minutes. Add a little water if the mixture gets dry before the vegetables are done.
- Remove the pan from the heat and let the vegetables cool to room temperature. For best flavor, cool, cover, and refrigerate overnight. Check the seasoning and add more salt, sugar, or vinegar if needed to balance the flavors. Return to room temperature or gently warm before serving.