caponata

Ingredients For caponata

• 1 lg

  eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
• 6 Tbsp

  olive oil, divided
• ground himalayan sea salt, to taste and divided
• 2 c

  white onions, chopped
• 1 c

  celery, washed and thinly sliced
• 1 c

  red peppers, chopped
• 1 c

  yellow peppers, chopped
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 2 lg

  cloves garlic, pressed
• 1 Tbsp

  tomato paste
• 2 c

  roma tomatoes (about 5), blanched, seeded and diced
• 1/2 c

  stuffed queen green olives, sliced
• 1/4 c

  dry red wine
• 2 Tbsp

  balsamic vinegar
• 2 Tbsp

  capers, rinsed and drained
• 1/2 tsp

  red pepper flakes, or to taste
• 1/2 Tbsp

  raw sugar
• 1 lg

  bay leaf
• 1 Tbsp

  parsley, chopped
• 1 Tbsp

  oregano leaves, chopped
• 1 Tbsp

  basil leaves, chopped plus more for garnish