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servings:

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.

• 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

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