caponata

Ingredients

• 1 large eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
• 6 tablespoons olive oil, divided
• ground himalayan sea salt, to taste and divided
• 2 cups white onions, chopped
• 1 cup celery, washed and thinly sliced
• 1 cup red peppers, chopped
• 1 cup yellow peppers, chopped
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 2 large cloves garlic, pressed
• 1 tablespoon tomato paste
• 2 cups roma tomatoes (about 5), blanched, seeded and diced
• 1/2 cup stuffed queen green olives, sliced
• 1/4 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 tablespoon raw sugar
• 1 large bay leaf
• 1 tablespoon parsley, chopped
• 1 tablespoon oregano leaves, chopped
• 1 tablespoon basil leaves, chopped plus more for garnish