Salt (lightly) the eggplant and have it set on a paper towel to soak up any moisture. This process usually takes about 30 minutes. Rinse the eggplant after salting it and then pat to dry. This process gives the eggplant that extra flavor boost.
Sauté the onions, celery and garlic in a sauce pan with the vegetable broth. After they are softened, remove from the heat and place in a large bowl. Then in the same sauce pan add the eggplant with a little vegetable broth and sauté until soft and lightly browned. Add the eggplant to the bowl of onions and celery.
Next you will add the vinegar and the sugar to the sauté pan and bring to a boil while stirring constantly. You will want to keep stirring until the mixture reduces by one half. Pour the vinegar mixture over the mixture of vegetables in your bowl and toss the vegetables until they are well coated. When the mixture is still warm, add the remaining ingredients. Taste and adjust the seasonings to your liking. Let the caponata sit for at least 30 minutes or refrigerate and serve the next day.
Serving suggestions: with pita chips or crostini’s.
I adjusted the recipe slightly and added a few more onions and omitted the parsley. I am not a fan of parsley so I found that I liked this recipe better without it. I also added this mixture to a baking dish and baked it in the oven for about 15 to 20 minutes at 350 degrees. This made the tastes of the different ingredients come to life. It was wonderful with pita chips on a cold winter afternoon.