Aubergine Caponata

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1. 1
   Peel 2 lb. small Italian eggplants, leaving some strips of peel, then cut into 1" cubes and spread on half of a kitchen towel. Sprinkle eggplant with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt), then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
2. 2
   Meanwhile, heat ½ cup extra-virgin olive oil in a 10" heavy skillet over moderately high heat until hot but not smoking, then cook 1 medium onion, chopped, stirring, until pale golden, 6–8 minutes. Add 4 medium celery ribs, thinly sliced and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add ⅓ cup large green Sicilian olives, pitted and coarsely chopped, ⅓ cup Italian capers packed in salt, rinsed well, and 2 Tbsp. sugar and cook, stirring, 2 minutes, then stir in ⅓ cup white wine vinegar and 1 (14–15 oz.) can whole tomatoes in juice, drained and chopped.
3. 3
   Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1–2 tsp. more sugar (to taste). Transfer to a bowl and keep warm, covered.
4. 4
   Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
5. 5
   Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8–10 minutes per batch. Transfer eggplant to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly. Let stand, covered with a kitchen towel, at room temperature, at least 8 hours to develop flavors. Stir before serving. Do ahead: Caponata can be made 1 week ahead; cover and keep chilled; bring to room temperature before serving. Editor’s note: This caponata recipe was first printed in the September 2006 issue of ‘Gourmet.’ Head this way for more of our favorite eggplant recipes →