Caponata

From West Coast Cooking by Greg Atkinson

Makes about 4 cups

6 small Japanese eggplants (ichiban)
1 Tb kosher salt
1 med onion
2 stalks celery
1/2 c olive oil
2 Tb chopped garlic
1 Tb dried oregano
1/4 c balsamic vinegar
1/4 c capers
1/2 c sliced pimento-stuffed green olives
1 c canned tomato sauce with porcini or canned tomato puree
1/2 c thinly sliced fresh basil
Ak-Mak crackers or Sesame Crackers

1. Cut the eggplants into 1-inch cubes. In a med saucepan, bring about 2 quarts of water to a rapid boil, add the salt, and cook the eggplant just until tender, about 3 minutes. Lift the eggplant out of the pan with a slotted spoon and spread it out on a baking sheet in a single layer to cool.

2. Peel and chop the onion, and dice the celery. Heat a large skillet over high heat and warm the olive oil. Immediately add the onion and celery, and cook until the onion begins to brown. Add the garlic and oregano and cook for 1 minute longer.

3. Transfer the sauteed vegetables to a large bowl and add the balsamic vinegar, capers, olives, and tomato sauce. Stir in the sliced basil. Allow the mixture to stand at room temperature for at least 10 minutes, or refrigerate fro several hours before serving. Serve with crackers.