Caponata

Makes 4 cups

Versions of this famous dish have been made for centuries in Sicily. As an appetizer, serve it chilled with Crostini (recipe follows). Or serve it as a warm topping for grilled fish.

The mixture will keep for up to 1 week in a tightly closed container in the refrigerator, making it perfect for do-ahead preparation.

2 tablespoons olive oil
½ cup finely chopped onion
2 ribs celery, finely chopped
4 cloves garlic, minced
1 medium eggplant, peeled and cut into ½-inch cubes (see Tip)
3 large tomatoes, cut into ½-inch cubes
¼ cup coarsely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons capers, drained and rinsed
½ teaspoon freshly ground pepper, or to taste
1/8 teaspoon salt, or to taste

Heat the oil in a large nonstick sauté pan over medium-high heat. Add the onion, celery, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Reduce the heat to medium; stir in the remaining ingredients, except the fresh basil (if using). Cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the fresh basil (if using). Taste and adjust the seasoning.

Transfer the mixture to a covered bowl and refrigerate.

CROSTINI

Crostini are oven-baked slices of toast. Always begin with top-quality fresh bread; cut it into ¼- to ½-inch-thick slices. Arrange the slices in a single layer on a baking sheet; bake in a 375° F. oven for 5 to 10 minutes, or until the bread is evenly browned and crispy.