Similar to ratatouille, caponata is a traditional Sicilian dish, featuring eggplant, tomato sauce, onion and celery. Caponata is usually served at room temperature as a side dish or salad. This recipe is adapted from Ristorante LaNicchia in Pantelleria, Italy and is served warm. The combination of warm eggplant, sweet and sour dressing, plus crunchy peanuts and capers is totally delicious.
2 medium-to-large eggplants
1 teaspoon salt
1/2 cup extra-virgin olive oil, divided
1/2 cup water
2-3 celery stalks, diced
1 medium-sized onion, diced
¼ cup capers (preferably Pantellerian)
1 ½ tablespoons sugar
¼ cup tomato sauce (homemade or store bought), or more if desired
1 tablespoon vinegar
¼ cup finely minced peanuts, toasted
¼ cup black olives (optional)
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org