2 pounds eggplant, cut into 1 inch cubes
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 medium yellow or red onion, coarsely chopped
1 sweet red pepper, diced
1 sweet yellow pepper, diced
2 cups celery, sliced
2 cups chopped ripe plum tomatoes or 1 28 ounce can plum
tomatoes, chopped, reserving some juice
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons capers
1/2 cup black olives, chopped
2 to 3 chopped anchovy filets, optional
salt and pepper to taste
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons toasted pine nuts
1/4 cup chopped fresh parsley
Place the eggplant cubes in a colander and sprinkle them generously with salt. Let stand at least 1/2 hour; rinse well under cold water, drain and pat dry with paper towels. Heat 1/4 cup oil in a deep heavy skillet over medium high heat. Saute eggplant until tender and almost golden. Remove and set aside. Add the garlic and onions and saute until softened. Add celery, tomatoes, peppers and eggplant and cook for approximately 15 minutes uncovered. Combine red wine vinegar with sugar and add to vegetable mixture. Simmer, uncovered for about 15 to 20 minutes or until mixture is thick and the flavors are well developed. Add capers, chopped olives and anchovies, if using. Continue cooking for a few more minutes. Season the caponata with salt and pepper. Stir in basil leaves, toasted pine nuts, and parsley. Serve hot, cold or at room temperature.
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