Sweet & Sour Eggplant Relish (Caponata)

Ingredients

• 1-14 oz. can diced tomatoes (with their juices)
• ½ yellow bell pepper, cut into ½-inch dice
• 3 Tbs. drained and rinsed capers (coarsely chopped if large)
• 2 anchovy fillets, minced (optional)
• ¼ cup green olives, pitted and slivered
• ½ red bell pepper, cut into ½-inch dice
• 1 small yellow onion, chopped
• + 6 more ingredients
• • 3 large inner ribs celery, sliced crosswise
  • ½ cup extra-virgin olive oil; more as needed
  • Kosher salt
  • 2 Tbs. red-wine vinegar
  • 1 medium eggplant (about 1-½ lb.), unpeeled, top and bottom trimmed ½ inch thick
  • 4 tsp. granulated sugar

Cut the eggplant into 1-inch cubes. Spread the cubes on a baking sheet lined with paper towels, sprinkle with 1 Tbs. salt, and let sit for 1 hour. Pat dry with more paper towels; there’s no need to rinse. Heat the oil in a small Dutch oven or large saucepan over medium-high heat until hot. Worki...

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