Name: Sweet-and-Sour Eggplant
Cook time: 1 1/2 hr
Total time: 10 1/2 hr (includes chilling)
Yield: Makes about 1 quart, or 10 servings (as part of antipasti)
Ingredients: 2 lb eggplant (preferably small but not Asian); 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian); 2 1/4 to 2 1/2 cups olive oil; 11 garlic cloves (from 2 heads), chopped; 2 tablespoons tomato paste (preferably from a tube); 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved; 5 celery ribs, cut into 1/2-inch pieces; 1 large onion, chopped; 1 large red or yellow bell pepper, cut into 1/2-inch pieces; 1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces; 1/4 cup drained bottled capers, rinsed; 1/3 cup red-wine vinegar; 1/4 cup sugar; 1/2 teaspoon black pepper; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil; a deep-fat thermometer

Sweet-and-Sour EggplantMartyn Thompson

Caponata

This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.

Cooks' notes:

•If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
•Caponata can be chilled up to 1 week.

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