Caponata Recipe

2 medium eggplants, peeled and cubed, 8 cups
coarse salt
1 cup Liquid Gold medium extra virgin olive oil, divided
2 1/2 cups chopped celery
2 large onions, chopped
9 garlic cloves, minced
1 1/2 cups chopped red bell pepper
1 28 ounce can crushed tomatoes
1 6 ounce can artichoke hearts, drained and quartered
1 1/2 cups pitted black  Kalamata olives, halved
1 1/2 cups pimento stuffed olives, sliced
1 cup capers, rinsed
1/2 - 3/4 cups Liquid Gold Traditional Balsamic Vinegar
2 tablespoons sugar
salt and pepper to taste

Place eggplant in a colander, sprinkle with coarse salt and drain for 1 hour. Heat 1/2 cup olive oil over medium heat and saute celery, onions, garlic and peppers until limp, about 15 minutes. Rinse salt from eggplant and toss with enough olive oil to coat. Spread eggplant cubes on a foil-lined baking sheet and broil until soft, turning halfway through cooking. Add eggplant to celery and other vegetables and heat over low. Add tomatoes, artichokes, olives and capers and simmer uncovered for 1 hour stirring often. Add 1/2 cup olive oil, vinegar, salt, pepper and sugar. Cool. Transfer to a covered container and refrigerate 3 days before serving stirring daily to distribute liquid. Serve at room temperature with a crusty Italian Bread. Keeps up to 2 weeks.

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