Caponata

The sweet and sour flavor notes in this classic Sicilian eggplant salad hint at it's Middle Eastern origins. This version is adapted from a recipe I picked up in Cefalu, a fishing village turned beach town east of Palermo. You'll need:

2 medium eggplant, peeled and cut into half-inch dice
2 stalks celery, chopped
1 cup pitted and chopped Greek or Italian green olives
half cup capers, preferably salted, best if from Pantelleria
1 onion, chopped
1 tablespoon white wine vinegar
1 tablespoon sugar
2 tablespoons tomato paste
quarter cup olive oil

Heat the oil over medium-high in a large, heavy skillet and add the eggplant. Cook over high heat for about 10 minutes until the eggplant is cooked through and browned on the outside. Remove from pan and set aside.

If you have capers packed in salt, soak them in fresh cold water for about 20 minutes, changing the water at least 4-5 times. The capers packed in brine are fine, just drain them. Combine them with the celery and olives in small saucepan with a cup or so of water and simmer for 15-20 minutes. Drain, reserving the cooking water, and set aside.

In the same skillet that you used for the eggplant (you don't need to clean it, just add a bit more oil), saute the onion for about 10 minutes. Add the olive-celery-caper mix and cook for a few more minutes. Add the vinegar and cook unitl it's mostly evaporated away. Stir in the tomato paste, sugar, and enough of the reserved cooking water to make a medium-thick sauce. Cook for a minute or two, then add the eggplant. Remove from heat and salt to taste. Serve at room temperature with bread.