Tomato and Eggplant Caponata

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 2 tablespoons capers 
• 0.5 teaspoon ground pepper 
• 2 stalks celery finely sliced
• 1 teaspoon curry powder 
• 2 medium eggplant peeled cut into small cubes
• 1 large handful parsley fresh chopped
• 1 clove garlic minced
• 1 teaspoon ground cumin 
• 10 servings pepper fresh black to taste
• 2  jalapeno seeded finely chopped
• 0.7 cup kalamata olives pitted chopped
• 2 tablespoons olive oil 
• 1 small onion finely chopped
• 0.5 teaspoon sea salt to taste
• 2 teaspoons sea salt 
• 3 large tomatoes seeded finely chopped

Equipment

• frying pan
• sauce pan
• sieve
• kitchen towels

Directions

1. Place the eggplant cubes in a strainer and sprinkle with the salt.
2. Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
3. Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
4. Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
5. Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
6. Remove from heat and let cool to room temperature.
7. Garnish with parsley and serve with flatbreads or toasted pitas.