Sicilian Caponata

capanada or capunada annunciated sexy two medium globe eggplant 1-in dice we don’t want them too small when it cooks they’ll wither down toss them into a strainer and season liberally kosher salt we want to pull out the moisture so it pulls out the bitterness let it hang out 20 minutes samarzanos strain it using the tomatoes best tools in the kitchen add half a cup of the puree one Spanish onion QCP that was for you diced big chunks you got to keep them separated two celery stocks remove the strings top 1/2 in ble kitchen towel dry off the egg do not rinse it it’ll get water logged we don’t want that 12-in skillet medium heat 1/3 cup good olive oil working in two batches add the eggplant the eggplant drinks in the olive oil sauté it until golden about 5 minutes like that add a little more oil with a slotted spoon remove to a paper towel one tablespoon sugar into 13 cup white wine vinegar give it a stir until it dissolves little bit more oil add the onions and the celery season layers one sliced garlic clove sauté until you can smell it add the tomatoes half a cup castillo so I just have them two tablespoons rinsed capers lightly chopped do all your mis first it’ll make it so much easier to cook return all the eggplant don’t make a mess add the vinegar and sugar lightly push your salt sicilian oregano bring to a gentle bubble reduce to a simmer let it cook 15 minutes don’t let it stick stir it from time to time parsley because you fancy fresh mint serve room temp some people say it’s better the next day i think it’s perfect right now m