Caponata, Eggplant Relish

I tried this recipe from here http://simplyrecipes.com/recipes/caponata_eggplant_relish/ and it turned out just delicious. It goes well as an appetizer with toasted bread or serve it as a side with pasta or fish. I am pretty pleased with the way it looks too!

Ingredients

• 1 globe eggplant - about 1 lb, diced
• Salt
• 4 Tbsp olive oil, divided
• 1 small onion, minced
• 1 celery stalk, minced
• 1 garlic clove, minced
• 4-6 plum tomatoes, finely chopped
• 1/2 cup pitted green olives, finely chopped
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 2 to 3 Tbsp sugar
• 1 Tbsp tomato paste
• 1/4 cup chopped basil

Method

1 Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside.
3 Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
4 Add the onion-celery mixture, the tomatoes, olives and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
5 Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.

Serves 8-10 as an appetizer.