How to Prepare Scrumptious Caponata

Step 2 Salt and sweat the eggplant

First cut up the eggplant and spread it out in a single layer over a clean flour cloth or a few layers of paper towel. Sprinkle it with salt all over (using about one rounded teaspoon to cover each eggplant), toss it around to coat all sides lightly and spread evenly again in one layer, then cover with another layer or two of towel.

Let it "sweat" for at least fifteen minutes. Don't worry; most of this salt will not go into the final dish.