Caponata Pugliese

Instructions

1. In a colander toss the diced eggplant with 1 teaspoon kosher salt. Allow the eggplant to sit for 5 minutes. Squeeze out any excess liquid from the eggplant and dry well in a clean kitchen towel.
2. Heat a large skillet over medium high heat. Add the oil to the pan and heat an additional 30 seconds. To the hot pan add the dried eggplant. Cook stirring often until lightly browned, about 4 minutes. Add the carrots, zucchini, yellow pepper and red onion. Season with 1/2 teaspoon salt. Cook, stirring often until the vegetables are beginning to soften and brown in a few spots, about 10 minutes. Add the cherry tomatoes, capers, olives, oregano and red pepper flakes and remaining 1/2 teaspoon salt. Reduce the heat to medium cook stirring often to let the flavors mingle, about 8 minutes. Remove from the heat and stir in the balsamic vinegar. Allow to cool to room temperature before serving or refrigerate overnight and serve the next day being sure to bring to room temperature before serving with crusty bread or crostini.