Eggplant Caponata Appetizer Spread

1 eggplant, peeled
salt
ice to cover
juice of 1 lemon
1 Tablespoon oil, or mild olive oil
1/2 to 1 chopped (Vidalia or sweet white) onion
1/4 cup celery, scraped to remove strings, rinsed, chopped
1 small can tomato paste
1 can water
1/2 cup sliced, pitted ripe olives
1 or 2 Tablespoons granulated or dark brown sugar (to taste)
1 teaspoon salt
capers (optional)
hard-cooked egg yolk for garnish

Peel eggplant; cut into small cubes. Sprinkle heavily with salt. Cover
with ice. Refrigerate for 20 minutes. Remove from refrigerator. Drain and
rinse with cold water. Discard ice. Drain well. Toss with lemon juice to
season and prevent further darkening. Place eggplant in about an inch of
water in a saucepan and cook about 10 minutes or until tender; drain well.
Meanwhile, in a skillet over medium heat stir in 1 Tablespoon oil and the
tomato paste and cook over medium heat, stirring constantly, until the
paste browns or caramelizes. Add onion, celery and a bit of water if
needed and cook until tender, stirring as needed. Stir in cooked eggplant
and remaining ingredients except egg yolk. Reduce heat to low. Cook about
10 minutes, stirring occasionally. Mash eggplant and stir ingredients
well. Cover; refrigerate overnight or, at least 4 hours. Garnish with egg
yolk. Serve with crackers.


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