Grow your eggplant now —Sicilian Caponata later

Sicilian Caponata
Recipe by Kerry Gray
This makes a big batch. It serves up to 18 appetizer servings or makes a great lunch or dinner for 6 people.

Ingredients:

Olive oil -1/2 cup to 1 cup (depending on method of cooking the eggplant)
3 large eggplants - cut into 1” cubes
1 large onion, chopped
3 cups marinara sauce
3/4 cup green olives (pitted), roughly chopped
1 cup thinly sliced celery hearts + 2 tablespoons of chopped leaves
6 tablespoons of capers
1/2 cup of red wine vinegar
A pinch of sugar (or to taste)
Salt and freshly ground pepper (to taste)

Directions

1. Cook the eggplant - using either of these methods:
   
   Frying. The traditional way to cook the eggplant is to fry it by heating 1/2” of olive oil in a large frying pan and frying the eggplant in batches until it’s golden brown. Add olive oil, as needed. Drain the eggplant on a paper towel after frying to remove excess oil (eggplant soaks up a lot of olive oil!).
   
   Roasting. My preferred method for cooking eggplant now is to roast it in the oven. It’s quick, easy, and doesn’t use as much olive oil. Preheat the oven to 400 degrees and line 2 large baking sheets with parchment paper. Add the eggplant to the baking sheets, drizzle with olive oil and gently mix to make sure all the pieces of covered. Bake for 20-25 minutes or until golden brown.
   

   2. In a large, heavy-bottom pan heat 1/4 cup of olive oil and sauté the onions for ~5 minutes over medium heat, stirring often.

   3. Add the remaining ingredients and the eggplant. Combine gently but thoroughly.

   4. Simmer over low heat for 30 minutes. Taste for seasoning when finished cooking.

Serve at room temperature or cold with Italian bread. Enjoy!