peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture (see Tip, page 35)1.In a small bowl, combine vinegar and brown sugar. Stir until sugar dissolves. Set aside.
2.In a skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat for 30 seconds. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch. Transfer to slow cooker stoneware.
3.In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Add tomatoes, with juice, and balsamic mixture and bring to a boil. Boil for 1 minute to reduce liquid. Transfer to stoneware and stir thoroughly.
4.Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender. Stir in olives and capers. Transfer to a serving bowl. Cover and refrigerate for 2 hours or overnight. Garnish with pine nuts and basil, if using.
Make Ahead
You’ll achieve the best results if you make the caponata a day ahead and chill overnight in the refrigerator.
Tip
To cut the basil into chiffonade, stack the leaves, 4 at a time, roll them into a cigar shape and slice as thinly as you can.
Soups
South American Black Bean Soup
Mediterranean Lentil Soup with Spinach
Beet Soup with Lemongrass and Lime
Gingery Carrot Soup with Orange and Parsley
Southwestern Corn and Roasted Red Pepper Soup
New World Leek and Sweet Potato Soup
Vichyssoise with Celery Root and Watercress
Curried Parsnip Soup with Green Peas
