Caponata

Ingredients (18)

• 1 large or 2 smallish eggplants (about 1 3/4 pounds), cut into 1-inch cubes
• 1/2 teaspoon fine salt, divided, to taste
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, thinly sliced
• Freshly ground black pepper, to taste
• 2 cloves garlic, pressed or minced
• 1 can (14 ounces) crushed fire-roasted tomatoes
• 1/4 cup pitted green olives (ideally Castelvetrano), roughly chopped
• 1/4 cup raisins, red or golden
• 3 tablespoons red wine vinegar or white wine vinegar, to taste
• 2 tablespoons capers, drained
• 1 tablespoon honey or sugar, to taste
• 1/4 teaspoon red pepper flakes, to taste
• 1 bay leaf
• 1/4 cup chopped fresh mint, flat-leaf parsley and/or basil
• Homemade Crostini , optional, for serving