Caponata

Wash the Eggplant and cut into 2-3 cm cubes. Place the diced Eggplant in a colander, sprinkle generously with Fine sea salt (about 10g), and let it rest for at least 30 minutes to draw out excess moisture and bitterness. Pat dry thoroughly with paper towels before proceeding.

Heat 150g of Extra-virgin olive oil in a large, deep frying pan or pot over medium-high heat. Fry the Eggplant in batches until golden brown and tender. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.

Discard most of the frying oil from the pan, leaving about 30g. Add the diced Yellow onion and Celery stalks to the pan and sauté over medium heat until softened, about 8-10 minutes.