Caponata Siciliana

Place the cubed eggplant in a colander and toss well with a sprinkle of salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 F.

Place the eggplant on a parchment paper-lined rimmed baking sheet. Toss with 2 tablespoons of the olive oil and roast for 25-30 minutes, or until it looks slightly browned and has shrunk in size.

Meanwhile, in a large pan over medium heat, heat the 1/4 cup of oil. Then add the chopped onions and saute them for about 5 minutes. Add the celery and water and sauté for another 3 minutes.

Add the tomatoes and simmer for about 5 minutes. Add the olives, capers, vinegar and sugar and simmer for about 10 minutes. Add the roasted eggplant, stir, and simmer for another 5 minutes. Remove from heat.

Allow dip to sit and marinate for at least one hour (more time is better). You can leave it on the counter or put it in the fridge for later.

Before serving, add a sprinkle of sea salt, some fresh cracked pepper, and a few dashes of olive oil, if desired. Serve at room temperature or warmed with a bit of chopped fresh basil and some crusty bread.

Note: This lasts several days in the fridge and freezes really well!