Caponata

1 (1-pound) eggplant
Salt
1/3 cup
Olive oil, separated
2 celery ribs, diced
1 hefty onion, diced
3 garlic cloves, minced
1/4 cup
Crimson wine vinegar
1 teaspoon granulated sugar
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1/4 cup
Sliced black olives
2 tablespoons minor capers, worn out and rinsed
2 tablespoons anchovy paste
Freshly ground black pepper to taste

1. Rinse and slim eggplant, and slice into 3/4 -inch cubes. Put eggplant in a colander, and
Sprinkle it liberally with salt. Destination a plate on final of eggplant cubes, and bodyweight the
Plate with cans. Space the colander in the sink or on a plate, and enable eggplant to
Drain for 30 minutes. Rinse eggplant cubes, and squeeze tough to remove water. Wring
Out remaining water with a fabric tea towel.
2. heat fifty percent of oil in a medium skillet above medium-higher heat. add celery, onion, and
Garlic, and cook, stirring usually, for 3 minutes, or until onion is translucent.
Remove veggies to the pan with a slotted spoon, and go them to the sluggish
Cooker.
3. Pour remaining oil into the skillet, and add eggplant cubes. Cook, stirringfrequently, for 5 minutes or till eggplant is flippantly browned. Spoon eggplant into the
Slow cooker.
4. Add vinegar, sugar, tomatoes, tomato paste, olives, capers, and anchovy paste, and
Stir properly. Cook on Lower for 5 to 6 several hours or on Superior for 2 1/2 to 3 several hours, or until
Greens are smooth. Year to taste with salt and pepper. Make it possible for mix to accomplish area
Temperature and serve both at area temperature or chilled.