Silky Sweet & Sour Eggplant Caponata

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: We have a guest judge! Just Food chooses a recipe to make the most of end-of-summer bounty.

At Just Food, we love a dish that makes in-season, local veggies the main event. In our effort to help home cooks make the most of their garden, farmers markets and CSA bounty, a recipe like this one, which uses so many veggies (tomatoes -- check! eggplant -- check! celery -- check!), combined with some not-so-local (but so delicious) briny morsels, really hits the spot. While you’re basking in the pleasure of these late summer flavors, take a moment to find out more about your local CSA. Support local farmers, and get great produce all summer long! New Yorkers check justfood.org. Outside NYC? Visit localharvest.org.

Just Food is a New York-based non-profit organization dedicated to connecting communities and local farmers. Join us for their annual benefit, Let Us Eat Local, in New York on October 2nd -- featuring Amanda & Merrill as guest judges for the ice cream contest!

Get $25 off a general admission ticket by using the code JUSTFOOD52GA, or $50 off a VIP ticket by using the code JUSTFOOD52VIP. (See more details here.)

Silky Sweet & Sour Eggplant Caponata by Brooklyn Salt

Serves 8

4 tablespoons olive oil
1 small yellow onion, chopped
3 celery stalks, cut lengthwise and chopped
Kosher salt
1 large or 2 medium eggplant, skinned and cubed
1 cup pitted green olives, sliced lengthwise in half
2 tablespoons pine nuts (optional)
2 tablespoons drained capers
1 teaspoon red pepper flakes
1 tablespoon tomato paste
5 whole peeled tomatoes (from a 14-ounce can of whole peeled tomatoes)
1/4 cup red wine vinegar
1 tablespoon sugar

See the full recipe (and save and print it) here.

Photos by James Ransom