Eggplant Caponata

Ingredients
1 eggplant, cut 1/4" cubes
1 tsp coarse salt plus extra tt
3 each celery ribs, cut 1/4" thick dice
1 cup olive oil plus more if needed
White pepper to taste, freshly ground
1 small onion, chopped
1/4 cup red wine vinegar
1 tbsp sugar
1 cup plum tomato or cannedona, peeled,seeded, chopped
1 each small red pepper, roasted, seeded and cut .25 dice
1/4 cup chopped black olive
1/2 tbsp small capers, chopped
1/4 cup goat cheese crumbs
4 roasted eggplants, pulp removed

Directions
1. In a large colander toss the eggplant with salt and let stand for one hour. 

2. In a medium sauce pan of boiling salted water cook the celery ribs over high heat for three minutes and drain then rinse under cold running water. set aside.

3. Rinse the eggplant to remove the salt, in a sauce pan heat olive oil over medium high heat. Sauté the eggplant until nicely browned, about 8 minutes.  Transfer to bowl, in the same pan heat the remaining oil; add the onion, sauté until softened.  Add the vinegar and sugar and cook until reduced to a glaze.

4. Add tomatoes cook until thickened. Add the mixture to the bowl with eggplant and fold in along with celery, peppers, black olives, capers and anchovies. Season with coarse salt and white pepper. Fill the hollowed eggplant with the caponata. Sprinkle with the goat cheese and serve.