Eggplant Caponata

cooking.nytimes.com

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

Extra-virgin olive oil

3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes

Salt and pepper

1 onion, chopped

4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled

1 tablespoon tomato paste

2 tablespoons capers, rinsed

1 cup good-quality green olives, pitted

Pinch of crushed red pepper

1 bay leaf

3 tablespoons granulated sugar

¼ cup red wine vinegar

½ cup dry white wine

2 tablespoons chopped parsley

Directions at cooking.nytimes.com

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