CAPONATA
18 white eggplants, large diced
2,100 grams cherry tomatoes
650g onions, finely diced
380g celery, finely diced
215g Castelvetrano olives, sliced in half
165g capers, soaked in cold water and rinsed
300 g golden raisins
435g white balsamic vinegar
75g pedro vinegar
25g red wine vinegar
120g balsamic vinegar
100g honey
75g Calabrian chilis, chopped
30g garlic, finely pulsed
In batches fry eggplant in deep fryer until golden brown. Drain on a sheet tray with a metal rack, season with salt while still hot. Set aside.
In a large rondeau heat ½ cup extra virgin olive oil until smoking. Add tomatoes, don’t touch. Let tomatoes blister and start to pop. Using a whisk, smash down breaking up about ½ of tomatoes into juicy pulp.
Add onions and celery to tomatoes. Cook for 5 minutes until soft and fragrant.
Mix the rest of the ingredients together and pour into rondeau.
Add eggplant and stir. Bring to a boil and then let simmer for 10 minutes. Season with more salt and pepper if needed. Let cool and place into quarts labeled with date and time
Let caponata come to room temperature before using.
