2 pounds globe eggplants, sliced C\v inch thick¼ cup salt1¼ pounds tomatoes, peeled, cored, cut in C\v inch dice4 tablespoons olive oil1 yellow onion, halved, sliced C\v inch thick2 cloves garlic, minced1/3 cup pitted Kalamata olives3 tablespoons pine nuts, lightly toasted2 tablespoons capers½ cup red wine vinegar1/3 cup finely sliced fresh basil leavesFreshly ground pepperArrange the eggplant slices in a single layer on paper towels. Sprinkle both sides with the ¼ cup salt; drain eggplant 1 hour. Rinse the eggplant under cold running water; pat dry with paper towels. Cut into C\v

inch dice.Heat 3 tablespoons of the olive oil in a large nonreactive saucepan over medium heat. Cook the eggplant in batches, stirring often, until lightly browned, about 10 minutes. Transfer to a plate.Add remaining 1 tablespoon of the olive oil; reduce heat to medium-low. Add the onion; cook, stirring often, until tender, about 15 minutes. Add the garlic; cook, stirring, 2 minutes. Stir in the tomatoes, olives, pine nuts, capers, vinegar. Raise the heat to high; heat to a boil. Reduce heat to medium-low; gently stir in the eggplant and basil; simmer until heated through, about 5 minutes. Season with pepper; add more salt if needed.Ladle the hot relish into hot, sterilized jars, leaving Z\v inch of headspace. Remove any air bubbles. Wipe the rims clean; seal tightly with sterilized lids. Process the jars in a boiling-water bath, 20 minutes. Cool jars; test seals. Store. If the seal fails, refrigerate that jar for up to two weeks.

This recipe for an updated version of caponata, the Sicilian eggplant antipasto, comes from William-Sonoma's "The Art of Preserving" by Rick Field and Rebecca Courchesne, with Lisa Atwood. This relish can be jarred as-is and stored in the refrigerator for up to two weeks.