Caponata

Preparation

1. Preheat the oven to 425F. Line a baking sheet with parchment paper. (See Ann’s Tip)
2. Put 1 tbsp olive oil into a bowl and quickly toss the eggplant in it to coat. The oil will take patchily to the eggplant. Drizzle an extra 1-2 teaspoons of oil onto the prepared baking sheet. Tip on the eggplant and spread out into a single layer. Roast on a high shelf until golden for about 20-25 minutes turning after about 10 minutes. Set aside in the pan.
3. Meanwhile place the celery in a small pan and add the boiling water. Cook over a high flame until just tender but still crisp about 5 minutes. Set aside.
4. Heat the remaining oil in a sauté pan over a medium high flame. When it ripples, add the onion. Cook stirring from time to time until it is transparent and starting to color, about 5-8 minutes. Add the tomato concentrate and cook stirring 1 minute or until it just starts to caramelize. Add the celery and its cook water. Stir to mix. Add the capers, olives, and sundried tomatoes. Cook 5 minutes.
5. Add the roasted eggplant, vinegar and sugar to taste. Stir to mix. Lower the flame to medium and cook partially covered for 5 minutes. Completely cover and turn off the heat. Leave to cool. Serve at room temperature.

Ann's Tips and Tricks

I like to preheat the lined baking sheet in the oven to give the eggplant a good start.

If you can’t find a good large Italian eggplant 2 medium ones will do.  Although I don’t do this when I roast eggplant, if you like, after you have diced the eggplant, lightly salt it and leave it to drain in a colander. You’ll be amazed at how much liquid comes out.