Sicilian Caponata
INGREDIENTS
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pounds of eggplant, cubed (about 3 medium eggplant)
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2 tablespoons kosher or sea salt
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1/4 cup plus 2 tablespoons extra virgin olive oil
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1 large onion, chopped
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1-1/2 cups crushed San Marzano tomatoes (I use Cento Passata)
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1/2 cup green Italian olives (I use Cento nocellara olives), sliced
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1/2 cup chopped celery
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3 tablespoons capers packed in salt, rinsed
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1/4 cup red wine vinegar (or to taste)
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2 tablespoons sugar (or to taste)
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freshly ground black pepper
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chopped fresh basil
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2 hard boiled eggs, quartered for garnish
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