Caponata is traditionally a saucy relish made by cooking eggplant, tomatoes and other vegetables and served with bread or pasta. This recipe turns it into a salad with similar flavors — salty, sweet, tangy — but more interesting textures.
Cut eggplant in 1/2″ thick rounds. On a small plate, whisk together 1 T. each olive oil and soy sauce. Coat both sides of each slice with the mixture.
Arrange the eggplant in a single layer on a baking sheet and bake at 350. Bake until the slices are brown on the bottom, then flip and repeat. Remove from the oven and allow to cool.
Dice 1 lb. of tomatoes and toss in a bowl with 1/2 t. salt.
Finely slice onion to make 1/4 C. Place in a small bowl and drizzle with 2 T. red wine vinegar. Allow to sit for 10 minutes.
Very thinly slice 1 stalk of Celery to make 1/2 C.
Cut the cooked eggplant slices into cubes.
Toss the eggplant with the other vegetables and the vinegar. Add 6 chopped green or kalamata olives and 1/2 t. minced fresh garlic.
Toss with olive oil, salt and pepper to taste.