Caponata

Method

1. 1 Cut the eggplant into cubes, toss with salt, let drain for 30 minutes, then pat dry.
2. 2 Fry the eggplant separately until golden brown, then remove and drain off excess oil.
3. 3 Sauté the celery and onions until softened, then add the tomatoes and cook until thickened.
4. 4 Add olives, capers, vinegar, and sugar and simmer until the strong acidity evaporates; this is the agrodolce.
5. 5 Mix in the eggplant, let it cool, then refrigerate for 2 hours. This dish tastes best when served cold.

With an appliance

• Air fryer 1 hr 10 min

  Replace step 2: spray olive oil on the eggplant and fry at 200 degrees for 12 minutes, stirring at the 6th minute; step 5 still involves mixing the eggplant with the sauce in the pan and letting it cool as is the proper way to eat the dish.