Instructions: Yields 3-1/4 cups of caponata, enough for 8-12 hors doeuvre servings or 6 side dish servings

Trim off ends of eggplant and discard. Cut the eggplant into 1/2" cubes. Toss with the salt and set aside for 1 hour.

Rinse the eggplant cubes under running water. Let them drain in a colander for 10 minutes; blot well between paper towels.

Prepare the seasoning sauce by combining the tomato sauce, soy sauce, vinegar, sugar, sherry, and chili oil. Set aside.

My change to recipe:
Preheat oven to 350F. Spread eggplant cubes on cookie sheet sprayed with nonstick cooking spray. Spray some on top of eggplant cubes. Bake eggplant for 10 minutes, mix cubes and let bake for another 10 minutes. Remove from oven and put in a bowl. Set aside.

Place a 12" wok or iron skillet over high heat until it smokes, 2-3 minutes. Add 2 tsp of peanut oil.** Add the onion and fry, stirring frequently, until it begins to brown, about 2 minutes. Add the garlic and stir-fry for 1 minute more. Add the eggplant cubes and let it cook for a moment, stirring constantly. Add seasoning sauce and stir until the sauce has been absorbed, about 1 minute. Add the roasted pepper, oregano, and capers and stir for a few seconds before removing from the heat. Serve warm or at room temperature.

Note: Can be prepared up to 5 days in advance. Keep refrigerated. Return to room temperature before serving.

NOTES :
* I used the 1 tb and thought that it could use more when I ate it. So up the amount of capers, especially if you like their briney taste.

** Use another oil if you are allergic to peanuts or just dont like its taste. One that has a high smoking point.

OMG....is this good! It will be a miracle if there is any left to serve at dinner tonight. All I want to do is stand over the stove and scoop big forkfuls into my mouth. I used Chinese eggplant.. I always do when a recipe calls for eggplant - fewer seeds. This will definitely become a family favorite...not many recipes make the repeat list. [WhoMe40@aol.com]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.