⅔ cup extra-virgin olive oil
1 cup water
3 celery stalks, diced
1 medium-sized onion, diced
¼ cup Pantelleria capers
¼ cup black olives
3 tablespoons sugar
3 tablespoons tomato sauce
Olive oil, for frying
2 tablespoons vinegar
¼ cup ﬁnely minced almonds, toasted
1. Peel the eggplants, and dice into 1⁄2-inch cubes. Arrange the eggplant cubes on a sheet, salt, and let sit, or “sweat,” for 1 hour.
2. In a large drying pan, heat the extra-virgin olive oil and the water over medium heat. Add the onion and celery, and saute over medium heat until the water evaporates. Add the capers, olives, sugar, and tomato sauce, and simmer for 15 minutes.
3. Separately, heat a small amount of olive oil in a medium skillet over medium heat. Fry the eggplant cubes until cooked through, 7-10 minutes. Remove the eggplant cubes from the oil, and add into celery, onion, and tomato sauce mixture.
3. Stir in the vinegar. Serve the caponata in four portions, topping each with a sprinkling of the toasted almonds.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Graﬁche Campo di Alcamo, February 2011
Total Fat; 41g
Saturated Fat: 5g
Total Sugar: 15g (Added Sugar: 9g)