SICILIAN EGGPLANT RELISH (CAPONATA)
Recipe Source: TASTE, by David Rosengarten
Servings: 6 to 8

2 large eggplants (about 3 lbs)
coarse salt; as needed
1 cup olive oil; plus more, if needed
1 large onion; sliced (1/4 moon)
6 celery ribs; cut 1/2 lengths, blanched for 1 minute
1 cup Sicilian green olives; pitted, sliced
1/2 cup capers; rinsed, drained
1 cup peeled; seeded, chopped plum tomatoes (substitute canned plum tomatoes; drained)
3 tbsp tomato paste; imported if possible, diluted in a little water
1/2 cup red wine vinegar
2 tbsp sugar; or to taste
3 tbsp dark raisins; (optional)
1/2 cup slivered almonds; toasted

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.

Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.

Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown.

Remove cover, add the blanched celery, and cook a minute longer.

Add the olives, capers, tomatoes, tomato paste, vinegar, sugar and the optional raisins. Stir in the eggplant and simmer for another 10 minutes.

Season with salt to taste. Cool and refrigerate for 24 hours.

Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.