2 pounds eggplant
1 1/2 tablespoons salt
1 onion
1/2 cup celery
1 can chopped tomatoes
3 tablespoons capers
1–2 tablespoons balsamic vinegar
black pepper
a handful of fresh basil
Toss eggplant with salt and let sit for an hour. Do not rinse. Heat oven to 400°F. Roast eggplant for 25 minutes.
Sauté onions and celery in a bit of water. Add tomatoes, capers, and vinegar. Simmer until onions and celery are soft and everything is combined. Season to taste with pepper, basil, and more vinegar. Mix with roasted eggplant.
Total time: 40 minutes
Original recipe source
———
Serving suggestions
French bread
