Sicilian Caponata | Saveur
This sweet and sour vegetable dish is incredibly versatile—it can be served on bread, in pasta, or as an accompaniment to meat.
Ingredients
- 4 medium eggplants (about 2 lbs.), cut into ¾-inch cubes
- Kosher salt
- 2 celery stalks, cut into ½-inch-long pieces
- 1 large red onion, thinly sliced lengthwise
- 6 oz. pitted green olives, halved
- <sup>1</sup>⁄<sub>4</sub> cup capers, rinsed and drained
- <sup>1</sup>⁄<sub>4</sub> cup tomato paste
- <sup>1</sup>⁄<sub>2</sub> cup red wine vinegar
- 2 tbsp. sugar
- <sup>1</sup>⁄<sub>2</sub> cup toasted whole almonds, finely chopped
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
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