This Sicilan style eggplant appetizer is delicious served over brown rice, tossed with pasta or as an appetizer with crackers. With hummus, olives and feta, it makes an appetizer platter.
Cut a large eggplant into 1-inch cubes. Toss with 1 T. salt and let it stand at room temp in a colander for 10 minutes to drain off the bitter juices Then toss with olive oil and spread on a cookie sheet and roast at 400 degrees until soft and slightly browned, about 20 minutes.
Meanwhile, chop a red onion and two stalks of celery and saute in olive oil. until onions are beginning to brown. Add 1 T. dried oregano leaves and 1 T. chopped garlic and cook 1 minute longer.
Transfer to a bowl, stir in the eggplant plus 1/4 cup white balsamic vinegar, 1/4 cup capers, drained, 1 cup julienne-cut strips of sun-dried tomatoes in oil. Add salt and pepper to taste. Let the mixture stand at room temp for at least 10 minutes before serving. Caponata keeps well in the refrigerator for a week.