Sicilian Eggplant Caponata

Step 1

Preheat the oven to 425℉. Add the eggplant, 2 tbsp olive oil, and ¼ tsp salt to a large baking sheet (or roasting pan). Toss to coat well. Spread the eggplant in an even layer. Roast the eggplant until browned and fork tender (turning once halfway through cooking), anout 35-45 minutes. Set aside.

Step 2

Heat a large skillet over medium heat. Add the remaining tbsp of olive oil. Saute the onions, celery, and remaining ¼ tsp of salt until softened, about 3-5 minutes. Add the roasted eggplant, capers, olives, and tomato sauce. Cover and bring to a simmer. Reduce the heat to medium-low, and simmer for 5-8 minutes. Remove the cover, and add the vinegar and sugar (if using). Cook for another 1-2 minutes. The caponata should be somewhat thick. Add additional salt and pepper to taste. Stir in the fresh herbs (if using). Serve warm or at room temperature.