Sicilian Caponata | Saveur

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
• 1⁄4 cup capers, rinsed and drained
• 1⁄4 cup tomato paste
• 1⁄2 cup red wine vinegar
• 2 tbsp. sugar
• 1⁄2 cup toasted whole almonds, finely chopped
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling