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Title: Sicilian Caponata
Categories: Vegetables, Nuts, Herbs
Yield: 5 servings

4 md Eggplants; in 3/4" cubes
Salt
2 Celery ribs; in 1/2" long
- pieces
1 lg Red onion; thin sliced
- lengthwise
6 oz Pitted green olives; halved
1/4 c Capers; rinsed, drained
1/4 c Tomato paste
1/2 c Red wine vinegar
2 tb Sugar
1/2 c Toasted whole almonds; fine
- chopped
Fresh ground black pepper
Extra-virgin olive oil; for
- drizzling

Place the eggplant in a colander, season liberally with
salt, and toss to combine. Let the eggplant stand for 30
minutes, then rinse under cold running water until all
the salt is gone. Squeeze all the moisture from the
eggplant and dry them thoroughly on paper towels. In a
large skillet, warm the olive oil over high heat.
Working in three batches, add the eggplant to the oil
and fry, tossing occasionally, until dark brown all
over, about 10 minutes. Using a slotted spoon, transfer
the eggplant to paper towels to drain and discard all
but 2 tablespoons of the olive oil.

Reduce the skillet to medium heat, add the celery and
onion, and cook, stirring, until soft, about 6 minutes.
Stir in the olives and capers and cook for 2 minutes.
Add the tomato paste and cook, stirring, until the paste
is lightly caramelized, about 2 minutes more. Pour in
the vinegar and sugar and cook, stirring, until the
sugar dissolves and the vinegar almost completely
evaporates, 2 to 3 minutes more.

Scrape the vegetables into a large bowl, stir in the
eggplant and the almonds, and season the caponata with
salt and pepper. Drizzle the caponata with extra-virgin
olive oil before serving.

Yield: makes 5 cups

RECIPE FROM: https://www.saveur.com

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