Caponata This is one of the signature dishes of Sicily. It is most often served as an appetizer, sometimes topped with albacore tuna. However, I think this fresher and more intensely flavored version is best used as a condiment with roasted meats (hot or cold), or as an hors d' oeuvre spread on rustic bread-plain, toasted, or grilled. Makes 6 servings
	Ingredients: 2 medium eggplants (unpeeled), cut into 1/2-inch slices Kosher salt 1 medium onion 3 inner ribs celery 6 fresh plum tomatoes or 8 canned 1 tablespoon olive oil 1 anchovy fillet, rinsed and minced 3 tablespoons capers (one 3-ounce jar), rinsed 1/2 cup pitted green olives, whole if small, halved or quartered if large 2/3 cup quality red wine vinegar or balsamic vinegar 1 tablespoon sugar Olive oil cooking spray 1/4 cup toasted pine nuts garnish
	Instructions: 1. In a large bowl, sprinkle eggplant with 1 tablespoon of salt, then line the slices in a colander. 2. Set aside for 30 minutes for moisture to be drawn out. 3. Line a sheet pan with paper towels, line eggplant on sheet pan, cover with more paper towels, then press down with a cutting board to squeeze out any more moisture, and pat slices dry. 4. Preheat oven to 500F. 5. Meanwhile, chop onion, cut celery into very thin crescents, and trim and dice tomatoes. 6. Put oil in a large skillet over medium heat. 7. Add onion and celery and cook just until onion softens, 3 or 4 minutes. 8. Add tomatoes and cook about 10 minutes. 9. Add anchovy, capers, olives, vinegar, and sugar. 10. Simmer 10 minutes. 11. Spray a baking sheet with olive oil cooking spray and layer eggplant slices in the sheet. 12. Spray with olive oil cooking spray and bake 20 minutes (turning slices over once) or until soft and browned but not falling apart. 13. Remove, cut into 1/2-inch dice, and add to onion/celery/tomato mixture. 14. Simmer 15 minutes, stirring occasionally and adding a little water if necessary. 15. Adjust seasonings-it should be pleasantly sweet and sour and quite thick. 16. Cool and serve at room temperature topped with pine nuts. It's just as good or better the next day. Cooking Tip If you don't use anchovies often, try buying anchovy paste in a tube. Just squeeze out what you need, reseal, and refrigerate. One anchovy fillet equals 1/2 teaspoon of paste. An opened can of fillets will last at least two months under refrigeration when tightly covered.

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