Caponata

Ingredients

• 2 cups eggplant, 1/2 inch dice
• 1 teaspoon kosher salt
• 4 tablespoons extra virgin olive oil, divided
• 1 cup yellow onion, 1/2-inch dice
• 1/2 cup green bell pepper, 1/2 inch dice
• 1/2 cup red bell pepper, 1/2-inch-dice
• 3/4 cup celery, medium dice
• 1 tablespoon minced garlic
• 1 28-oz can whole plum tomatoes, preferrably San Marzano
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pitted, coursely chopped Kalamata olives
• 2 tablespoons rinsed and drained capers
• 2 tablespoons chopped Italian parsley
• 3/4 teaspoon sugar
• 1 tablespoon red wine vinegar

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