SMOKY EGGPLANT CAPONATA WITH TOASTED PINE NUTS

Steps:

• Prepare a hot fire (400°F) in a wood-fired oven or grill.
• Place the eggplant in a colander and sprinkle with salt. Let drain over the sink or a bowl for 30 to 40 minutes. Rinse under cold water and pat dry with paper towels. Set aside.
• Pour 1/2 inch of olive oil into a large cast-iron skillet and heat it in the oven until hot enough to make a piece of eggplant sizzle. Add the eggplant and roast in the oven until golden, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain, then transfer to a bowl.
• In the same pan, heat the reserved olive oil from the toasted pine nuts and roast the onion until translucent, about 10 minutes. Remove with a slotted spoon and add to the eggplant. Reheat the oil and sauté the celery for 4 to 5 minutes. Remove and add to the eggplant mixture. Add the bell pepper, olives, capers, and sliced garlic to the eggplant mixture.
• Heat the tomatoes in the skillet in the oven until they come to a simmer, then add the vinegar, sugar, and black pepper to taste. Simmer for another 5 minutes to dissolve the sugar. Remove from the heat, add the toasted pine nuts, and add to the bowl of vegetables. Mix well. Taste and adjust the seasoning. Let cool to room temperature and serve, or cover and refrigerate for up to 2 days. Bring to room temperature before serving.