Caponata

In a large fry pan over medium-high heat, warm 1/2 cup (4 fl. oz./125 ml) of the olive oil. Add the eggplant and cook until lightly colored but still firm, about 5 minutes. Transfer to a wide, deep-sided sauté pan or saucepan and set aside.

Warm the remaining olive oil in the fry pan. Stir in the onions and cook until wilted, about 4 minutes. Stir in the celery and then the tomatoes, crushing them with your hands or the back of a slotted spoon as you add them to the pan. Simmer over medium-low heat until the tomatoes begin to sweeten but the celery is still crisp, about 15 minutes. Stir in the capers and pine nuts. Transfer the vegetable mixture to the pan with the eggplant.

In a small saucepan over low heat, stir together the sugar and vinegar and warm until the sugar dissolves. Stir into the eggplant mixture in the sauté pan and season with 1 tsp. salt and pepper, to taste.

Cover the pan and simmer over low heat, stirring frequently, until the tomatoes are cooked and the vegetables are tender but not mushy, 15 to 20 minutes. Serve the caponata warm or at room temperature. Serves 6.

Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)