Eggplant Caponata

Ingredients

• 2 pounds eggplant, peeled and cut into 1/2-inch cubes
• 1 tablespoon sea salt
• ½ cup extra-virgin olive oil, divided
• 3 bay leaves
• 1 pound onions, chopped
• 1 pound celery, sliced 1/2-inch thick
• 1 pound cherry tomatoes, halved
• ¼ cup capers, preferably salt-packed, well rinsed
• 20 large green olives, pitted and very coarsely chopped
• 2 fresh hot red chile peppers, halved, seeded and thinly sliced
• ½ cup red-wine vinegar
• 1 tablespoon honey
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh basil

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