Recipe | Saveur

Sicilian Seafood Stew With Almonds and Couscous

SAVEUR Editors — Mon, 18 Mar 2019 22:16:18 +0000

Photography by William Hereford

Couscous was introduced to Sicily by way of North Africa, and makes a filling main course when topped with the island’s fish, shrimp, squid, and mussels. The fragrant tomato and seafood broth is a finishing flourish for the semolina granules to soak up.

Featured in: “Eating the Arab Roots of Sicilian Cuisine.”

Makes: serves 4-6

Time: 1 hour 10 minutes

Ingredients

⅓ cups olive oil
1 celery stalk, finely chopped
1 medium red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 small carrot, finely chopped
2 tbsp. tomato paste
2 medium tomatoes, seeded and finely chopped
1 garlic clove, finely chopped
1 zucchini, halved lengthwise and sliced ¼-in. thick
4 cups fish stock
¼ tsp. crushed saffron threads
8 oz. swordfish, cut into 1-in. chunks
8 oz. small head-on shrimp
1 lb. mussels, scrubbed and debearded
1 lb. whole squid, tentacles left whole, mantles cut into ½-in. rings
1 lb. cockles or littleneck clams, cleaned
½ cups whole toasted almonds, finely chopped
2 tbsp. packed flat-leaf parsley leaves
2 tbsp. toasted pine nuts
Kosher salt and freshly ground black pepper
6 cups cooked couscous, hot

Instructions

To a large Dutch oven set over medium heat, add the olive oil, celery, bell pepper, onion, and carrot and cook, stirring frequently, until soft but not browned, about 12 minutes. Add the tomato paste and cook, stirring frequently, to coat the vegetables, about 2 minutes. Turn the heat to high and add the tomatoes, garlic, and zucchini, and cook, stirring frequently, until the tomato is broken down, about 3 minutes. Add the stock and saffron, and when the liquid boils, add the seafood in the following order: swordfish, shrimp, mussels, squid, and cockles. Cover and cook, shaking the pot occasionally, until the fish and shrimp are cooked through and the mussels and cockles open, 8–10 minutes. Remove from the heat and discard any shells that remain shut.
To serve, sprinkle over the almonds, parsley, and pine nuts and season with salt and black pepper. Divide the couscous among shallow soup bowls, then ladle over the vegetables, broth, and seafood.

The post Sicilian Seafood Stew With Almonds and Couscous appeared first on Saveur.

Gulab Jamun

Maneet Chauhan — Wed, 03 Nov 2021 21:17:17 +0000

PHOTOGRAPHY BY MANDY REID

Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded coconut. Nashville-based restauranteur and Chopped judge Maneet Chauhan adds warm baking spices to her version, and stuffs the spheres with a mixture of fresh cheese, pistachios, and cashews.

Featured in: “Meet the Sweet Star of Maneet Chauhan’s Diwali Table.”

Time: 1 hour

Ingredients

For the dough:

1½ cups unsweetened milk powder
1 cup all-purpose flour
1 tsp. baking powder
¼ cups plus 1 Tbsp. ghee, melted, plus more for frying
½ cups whole milk, plus more as needed

For the syrup:

2 cups sugar
2 green cardamom pods, cracked
1 star anise pod
1 cinnamon stick
1 tsp. Fresh lemon juice
1 tsp. rose water
¼ tsp. saffron

For the filling:

1½ oz. paneer, crumbled (¼ cup)
1 tbsp. finely chopped pistachios, plus more for garnish
1 tbsp. finely chopped cashews, plus more for garnish
1 tsp. sugar
½ tsp. rose water
Pinch of saffron
Kosher salt and freshly cracked black peppercorn
Dried rose petals, for garnish
Gold leaf, for garnish

Instructions

Make the dough: In a large bowl, whisk together the milk powder, flour, and baking powder. Stir in the ghee, then add the milk switch to a wooden spoon or silicone spatula, and mix just until a soft dough comes together. Set aside to rest for 15 minutes.
Make the sugar syrup: To a deep medium pot, add the sugar, cardamom pods, star anise, cinnamon stick, saffron, lemon juice, rose water, and 2 cups water, then bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar has melted and the syrup is fragrant and sticky, 6–7 minutes, then remove from the heat and keep warm.
Make the filling: In a small bowl, stir together the paneer, pistachios, cashews, sugar, rose water, and saffron. Season to taste with salt and black pepper, then set aside.
Form the gulab jamuns: Using lightly oiled hands, divide the dough into ten 1-inch balls. Working with one ball at a time, use your thumb to make an indentation in the center and fill with a teaspoon of the prepared filling. Wrap the dough around the filling, then pinch the edges to seal. Roll lightly between your palms to make a smooth ball with no cracks.
Set the reserved syrup beside the stove. Into a deep pot, pour ghee to a depth of 2 inches. Heat over low heat until the ghee just begins to shimmer, then, fry the gulab jamuns in batches, turning often, until golden brown, around 3 minutes per batch. Using a slotted spoon, transfer the balls directly into the hot sugar syrup, then remove from heat, cover, and set aside to soak for at least 4 and up to 24 hours.
To serve, return the pot to low heat to rewarm. Divide the gulab jamuns with some of their syrup among 5 bowls, garnish with chopped pistachios and cashews, dried rose petals, and gold leaf.

The post Gulab Jamun appeared first on Saveur.

Ajika

Meriko Gubeladze — Wed, 12 May 2021 20:22:13 +0000

Get the Gubeladze's recipe for homemade ajika here. Benjamin K. Kemper

In Georgia and the greater Caucasus, ajika comes in an array of colors and textures—red or green; saucy or pasty or granulated—but all are devilishly spicy. This shelf-stable, sprinkle-able version from chef Meriko Gubeladze of Shavi Lomi in Tbilisi comes together in minutes and hits the spot with minimal elbow grease. Swirl ajika by the tablespoon into soups, sprinkle it on salads and sheet-pan vegetables, or rub it on roast meats and fish for a floral yet fiery kick.

Georgian chiles are traditionally dried over smoldering hazelnut wood; in the absence of that ingredient, Gubeladze suggests supplementing more widely available Aleppo pepper with a touch of Spanish paprika to approximate ajika’s signature smoky note. Look for dried marigold flowers and blue fenugreek in local Eastern European markets, or otherwise try your neighborhood spice shop or (of course) Amazon. Blue fenugreek is milder and sweeter than more widely available Indian varieties, while marigold blossoms lend a delicate earthy-fruity note. Both of these spices are also ingredients in another important Georgian spice blend, khmeli suneli; read more about it and find the recipe here.

Featured in “Georgian Ajika Goes Mainstream.”

Makes: makes 1/3 cup

Time: 10 minutes

Ingredients

1 tbsp. ground coriander
1 tbsp. Aleppo pepper
1 tbsp. plus 1½ tsp. fine sea salt
1 ¹⁄₂ tsp. ground dried marigold petals (optional)
1 ¹⁄₂ tsp. ground fenugreek (preferably Georgian blue fenugreek)
¹⁄₂ tsp. smoked Spanish paprika (pimentón)
6 medium garlic cloves, peeled

Instructions

In a small bowl, whisk together the coriander, Aleppo pepper, salt, marigold, fenugreek, and Spanish paprika.
Using a knife, mortar and pestle, or garlic press, make a fine paste from the garlic cloves. Add the paste to the spice mixture and incorporate it thoroughly using a spoon or your fingertips. Store in the refrigerator in an airtight container for up to two weeks.

The post Ajika appeared first on Saveur.

Green Beans With Black Bean Sauce

Hetty McKinnon — Wed, 12 May 2021 01:02:00 +0000

Savory fermented black bean sauce is an irresistible condiment for just about any crisp, stir-fried vegetable. Hetty McKinnon

Much like olives or parmesan, the flavor of fermented black beans is intoxicating, so intensely savory and salty that you immediately crave more. Fermented black beans (or dou si) are actually black soybeans that have been fermented and salted, making them soft and semidry. At the supermarket, you will most likely find the ingredient blended into black bean sauce, a spicy and flavorful condiment that can be added directly to stir-fries and greens. If you do happen to find a bag of whole fermented black beans (which are widely available in Asian grocery stores or online) then please try this homemade version, which has a fresh and complex taste. Double the recipe, as the sauce keeps well in the fridge and is just as delicious on zucchini, snake beans, or broccoli.

This recipe is adapted from Hetty McKinnon’s cookbook, To Asia, With Love: Everyday Asian Recipes and Stories from the Heart and is featured in the story “Fermented Black Beans are the Savory Superpower Every Pantry Needs.”

Makes: serves 4

Time: 15 minutes

Ingredients

For the sauce:

¹⁄₂ cup (2½ oz.) fermented black beans
2 tbsp. olive oil
2 tbsp. Shaoxing rice wine
2 medium garlic cloves, finely chopped (1 Tbsp.)
2 tsp. tamari or soy sauce
1 tsp. crushed red chile flakes or 1 long red chile, finely chopped
1 tsp. sugar

For the green beans:

2 tbsp. vegetable oil
9 oz. green beans, trimmed
1 tbsp. toasted white sesame seeds
Fine sea salt and freshly ground black pepper
Steamed white or brown rice, to serve (optional)

Instructions

Make the sauce: Place the fermented black beans in a colander and rinse under cold running water. Drain well. Transfer the beans to a small bowl and mash with the back of a fork or spoon to form a coarse paste. Add the olive oil, Shaoxing rice wine, garlic, tamari, chile flakes, and sugar, mix well, and set aside.
Place a wok or large skillet over high heat. When hot, add the oil, swirl the wok to coat the surface, then add the green beans. Using tongs to toss occasionally, cook until the beans are bright green, about 2 minutes. Add 2 tablespoon of the black bean sauce, along with about 3 tablespoons of water, and continue cooking while tossing frequently until the beans are just starting to color and are tender-crisp, 2–3 minutes more. Season to taste with sea salt and black pepper, adding more black bean sauce as needed to coat the beans. Sprinkle with sesame seeds and serve immediately with steamed white or brown rice, if desired. Transfer any remaining sauce to an airtight container and store in the fridge for up to 1 week.

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Ground Beef Pie With Broccoli Rabe and Provolone

Stacy Adimando — Tue, 09 Apr 2019 18:12:45 +0000

Transform ground beef into a sophisticated main dish by teaming the humble protein with provolone, broccoli rabe, and potatoes between layers of flaky, buttery puff pastry. Get the recipe for Ground Beef Pie with Broccoli Rabe and Provolone. Jenny Huang

Good-quality store-bought puff pastry works perfectly as a crust in this savory pie, which combines ground meat, vegetables, and melted cheese between two layers of flaky dough. Since you want the pastry thawed but still cold, be sure to defrost it in the refrigerator for at least 3 hours or up to 1 day in advance. Serve with a salad or another vegetable side dish.

Featured in: Pie Will Never Be the Same After This Ground Beef and Cheese Version

What You Will Need

Ingredients

1 Tbsp. extra-virgin olive oil
1 small onion, finely diced
1 medium Yukon Gold potato, peeled and cut into 1/4-inch cubes
Kosher salt and freshly ground black pepper
2 lb. ground beef
¼ cups white wine vinegar or fresh lemon juice
2 large cloves garlic, finely chopped
8 oz. provolone, shredded
½ bunches broccoli rabe, trimmed and cut into ¾-inch pieces (2 cups or 3 oz.)
Crushed red chile flakes
2 sheets frozen all-butter puff pastry, thawed in the refrigerator for at least 3 hours
All-purpose flour, for dusting
1 large egg, beaten with 1 tsp. water

Instructions

Preheat the oven to 375°F. Meanwhile, in a large skillet over medium-high heat, add the oil, onion, and potato, and season with salt to taste. Cook, stirring, until warmed and sizzling, about 3 minutes. Add the beef, 1½ teaspoons salt, and a generous pinch of black pepper. Cook, breaking up the beef with a wooden spoon or spatula, until the beef is no longer pink and some of the liquid has evaporated, about 15 minutes. Stir in the vinegar and garlic, and continue cooking until the vinegar has mostly evaporated, about 2 minutes more.
Turn off the heat and stir in the cheese, broccoli rabe, and a generous pinch of chile flakes until evenly distributed. Taste and adjust the seasoning with more salt, pepper, and chile flakes as needed. Transfer to a large, wide bowl and let cool completely.
When the mixture is cooled, retrieve the puff pastry from the refrigerator. On a lightly floured surface, roll out 1 sheet of pastry to about ⅛-inch thickness and trim into a 12-inch round. Transfer to a 10-inch cast-iron skillet or deep-dish pie plate. Roll the remaining sheet to about ⅛-inch thickness and trim into a 12-inch round. Using a slotted spoon, transfer the beef mixture to the pastry-lined skillet. Lightly brush the edges with some of the egg mixture, then place the remaining round of pastry on top. Press the edges to seal, trim all but ½ inch of overhang, and crimp.
Transfer the pie to a foil-lined baking sheet. Lightly brush the top with more of the egg mixture (you will have some left over). Using a sharp paring knife, cut an “X” in the center for ventilation. Lightly sprinkle with salt and black pepper.
Bake until the top crust is golden brown and puffed, and the bottom crust is set and easily pulls away from the sides of the skillet, 45–50 minutes (if the crust is browning too quickly, gently tent with foil). Transfer the skillet to a rack and let cool for 10–20 minutes, then slice the pie into wedges and serve.

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Yogurt Cucumber Sauce With Rose Petals (Maast-o Khiar)

Organic — Mon, 11 Mar 2019 21:30:18 +0000

The use of roses—petals and waters flavored with them—is common in Persian and Middle Eastern kitchens. Naz sprinkles the petals atop this tart, cooling yogurt sauce she serves with crispy rice dishes, and often with stews and meats. Get the recipe for Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar) ». Matt Taylor-Gross

Dried rose petals do double duty in this recipe from Iranian food writer Naz Deravian: they’re ground and stirred into the cucumber-yogurt mixture, as well as left whole for the garnish. The tangy, fragrant sauce is the perfect accompaniment for crispy rice tahdig.

Featured in: How to Perfect the Imperfect Art of Iranian Rice Tahdig

What You Will Need

Medium Bowl

Ingredients

Dried rose petals
2 cups plain Greek yogurt
1 ¹⁄₄ cups grated cucumber
1 tbsp. dried mint, plus more for sprinkling
Kosher salt and freshly ground black pepper

Instructions

Lightly grind some rose petals between your fingers, and measure out ¼ teaspoon. In a medium bowl, whisk together yogurt, cucumber, mint, and the ground rose petals. Season generously with salt and pepper. Serve immediately, topped with a sprinkling of more rose petals and mint. Or the sauce can be refrigerated, covered, for up to 3 days; garnish just before serving. (If the sauce becomes runny, stir in a little more yogurt to thicken it.)

The post Yogurt Cucumber Sauce With Rose Petals (Maast-o Khiar) appeared first on Saveur.

Broccoli Rabe With White Beans and Preserved Lemon

Organic — Mon, 18 Mar 2019 22:39:21 +0000

Rachel Dolfi

The bitter bite of broccoli rabe is tempered by creamy cannellini beans and brightened by salty preserved lemon. A quick and pretty 1-pan side dish, this is easy to scale up for a crowd; unlike softer, more watery greens, rabe retains plenty of volume after cooking. Look for greens with healthy-looking stems and dark green florets.

What You Will Need

Makes: serves 4-6

Time: 45 minutes

Ingredients

¹⁄₄ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 medium shallots, quartered and sliced ¼-inch-thick (¾ cup)
4 large garlic cloves, thinly sliced (3 Tbsp.)
1 tbsp. plus 1½ tsp. chopped preserved lemon
¹⁄₄ tsp. chile flakes
1 lb. broccoli rabe, stems trimmed (8 cups)
1 ¹⁄₂ cups chicken or vegetable stock
One 15-oz. can cannellini beans, drained and rinsed (1½ cups)
1-2 tbsp. fresh lemon juice, divided
¹⁄₄ cup Parmigiano-Reggiano, shaved into wide ribbons with a vegetable peeler
Kosher salt
Freshly ground black pepper

Instructions

In a large, heavy-bottomed pot set over medium heat, add 3 tablespoons of the oil. Once hot, add the shallots and a pinch of kosher salt. Cook, stirring occasionally, until soft and translucent, 3–4 minutes. Add the garlic, preserved lemon, and chile flakes and continue cooking until the garlic is soft and fragrant, 2–3 minutes more. Add the broccoli rabe and stock, and bring the stock to a boil. Adjust the heat to maintain a strong simmer. Partially cover the pan and cook, tossing the greens once or twice, until the leaves of the broccoli have wilted and the stems are almost tender, 10–15 minutes. Remove the lid and stir in the beans, the remaining 3 tablespoons of olive oil, and 1 tablespoon of lemon juice. Season with kosher salt, freshly ground pepper, and additional lemon juice to taste, and cook, uncovered, until the juices are slightly reduced and the rabe stems are fully tender, about 5 minutes more.
Transfer the broccoli rabe and its cooking juices to a deep platter. Drizzle with olive oil, top with freshly ground pepper and Parmigiano, and serve.

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Traditional Hamantaschen

SAVEUR Editors — Mon, 18 Mar 2019 22:38:15 +0000

Photography by Drew Lederman

Traditional Hamantaschen Drew Lederman

These triangular filled cookies are traditionally eaten on Purim, a Jewish holiday where revelers dress in costume and cookies are used to retell the ancient tale of an evil man named Haman. In 18th or 19th century Eastern Europe, a triangular pastry filled with poppy seeds known as mohntaschen (from the German words for poppy and pocket: mohn and tasch) led to the pastry’s combined contemporary name: hamantaschen.

The stiff dough is very easy to work with and children are often taught to pinch circles of it into tidy triangles. We filled our version with our favorite homemade apple butter, though packaged poppy seed or prune fillings or fruit preserves all make acceptible substitutes.

Featured in: Learning to Love Hamantaschen » Photography by Drew Lederman

What You Will Need

Makes: makes 35 Cookies

Time: 1 hour

Ingredients

4 large eggs
1 cup sugar
¹⁄₂ cup canola or vegetable oil
Juice (2 Tbsp). and zest (1½ tsp.) of one medium lemon
1 tsp. pure vanilla extract
5 cups all-purpose flour, plus more for dusting
2 tsp. baking powder
¹⁄₂ tsp. kosher salt
1 ¹⁄₂ cups (1½ lb.) filling, such as apple or prune butter, strawberry or apricot preserves

Instructions

Preheat oven to to 350ºF and line 4 cookie sheets with parchment paper.
In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms.
Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even ¼-inch-thick sheet. Use a 3¾-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets.
Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes.
Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely.

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Apple Butter With Cinnamon and Cloves

Shane Mitchell — Mon, 18 Mar 2019 22:40:55 +0000

Photography by Rinne Allen

At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples—like tart, vinous Staymans—into dense, jammy apple butter (see “A Living Larder”). The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. David also stresses the importance of adding salt, which cuts through some of the natural sweetness of the cooked apples. Virginians traditionally pair apple butter with soufflélike cornmeal-batter bread for breakfast, but in the Test Kitchen, we love it on ham sandwiches or as part of a cheese plate.

Featured in: A Living Larder: The Joys of Fermentation » Heami Lee

What You Will Need

Ingredients

4 lb. Stayman apples, or another tart variety such as Paula Red or Winesap (about 10), peeled, cored, and quartered
3 lb. Golden Delicious apples (about 8–10), peeled, cored, and quartered
1 tbsp. granulated sugar, or to taste
1 tsp. ground cinnamon
¹⁄₄ tsp. ground cloves
¹⁄₂ tsp. kosher salt

Instructions

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the apples; cook, stirring occasionally, until very soft, about 90 minutes.
Transfer the fruit and some of the cooking liquid to a food processor, and process into a coarse sauce. Add the sauce back to the pot and cook, stirring often to prevent scorching, over medium-high heat, about 1 hour. Lower the heat and continue cooking and stirring until the mixture is very thick and dark chestnut in color, about 2½ hours. Stir in the sugar, or more or less to taste depending on the sweetness of the fruit (late-harvest apples tend to be sweeter). Stir in the spices and salt. Taste and adjust the seasoning as needed.
Remove the pot from the heat and spoon the apple butter into clean, sterile pint jars. Cover tightly with a lid and store in the refrigerator for up to 1 month.

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This Fresh Tomato and Mozzarella Panzerotti Recipe is What We Need and Deserve

Daryn Wright — Mon, 18 Mar 2019 22:35:35 +0000

Italian panzerotti are semi-circular pockets of bread that are usually filled with cheese, deep-fried, and eaten hot. SAVEUR intern Suhashini Sarkar first tried these in Milan; her sister has since developed her own recipe that uses a sauce made from fresh tomatoes. It's reminiscent of pizza, but deep-fried and portable. Get the recipe for Fresh Tomato and Mozzarella Panzerotti ». Matt Taylor-Gross

One of the hardest things about becoming an adult is knowing you’ve fully outgrown the target demographic for hot pockets. Gooey, melty cheese and zesty tomato sauce encased in a steamy, doughy pocket should not be reserved for the young and carefree; we adults need to have fun with food too. Luckily, these Fresh Tomato and Mozzarella Panzerotti exist, and they pretty much make us completely forget about hot pockets and the youth of days past.

Italian panzerotti are essentially pockets of bread that are filled with cheese—one of our favorite food groups—deep-fried (!!), then eaten while still hot. It’s kind of like a portable pizza, but with a higher crust to toppings ratio. Really, need we say more?

For this recipe, you’ll want to start making the dough a few hours in advance, as it needs time to rise before being shaped into balls. Prepare the tomato sauce by sauteeing garlic and adding the fresh tomatoes, letting them cook down until broken into a sauce. Once your dough is ready and rolled out into discs, add a dollop of the tomato sauce and two heaping tablespoons of the mozzarella on one half of each disc, leaving enough room for the dough to be folded and pinched closed. Exercise caution while frying these, as hot oil has a tendency to spit out of the pan.

We’ve grown up, and so should our hot pockets. Settle in with your panzerotti and favorite teen sitcom and indulge. We won’t tell anyone, promise.

The post This Fresh Tomato and Mozzarella Panzerotti Recipe is What We Need and Deserve appeared first on Saveur.

Sicilian Caponata

SAVEUR Editors — Mon, 18 Mar 2019 22:20:05 +0000

The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island’s traditional vegetable and seafood dishes. To ensure a well-caramelized eggplant that is still creamy inside, toss it with salt before frying it—this draws out the moisture and concentrates the flavor—then cook it until very soft. Serve it on bread, tossed with pasta, or slathered over roasted meats.

Featured in: Eating the Arab Roots of Sicilian Cuisine

Makes: makes 5 cups

Time: 1 hour 40 minutes

Ingredients

4 medium eggplants (about 2 lbs.), cut into ¾-inch cubes
Kosher salt
2 celery stalks, cut into ½-inch-long pieces
1 large red onion, thinly sliced lengthwise
6 oz. pitted green olives, halved
¹⁄₄ cup capers, rinsed and drained
¹⁄₄ cup tomato paste
¹⁄₂ cup red wine vinegar
2 tbsp. sugar
¹⁄₂ cup toasted whole almonds, finely chopped
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Instructions

Place the eggplant in a colander, season liberally with salt, and toss to combine. Let the eggplant stand for 30 minutes, then rinse under cold running water until all the salt is gone. Squeeze all the moisture from the eggplant and dry them thoroughly on paper towels. In a large skillet, warm the olive oil over high heat. Working in three batches, add the eggplant to the oil and fry, tossing occasionally, until dark brown all over, about 10 minutes. Using a slotted spoon, transfer the eggplant to paper towels to drain and discard all but 2 tablespoons of the olive oil.
Reduce the skillet to medium heat, add the celery and onion, and cook, stirring, until soft, about 6 minutes. Stir in the olives and capers and cook for 2 minutes. Add the tomato paste and cook, stirring, until the paste is lightly caramelized, about 2 minutes more. Pour in the vinegar and sugar and cook, stirring, until the sugar dissolves and the vinegar almost completely evaporates, 2 to 3 minutes more.
Scrape the vegetables into a large bowl, stir in the eggplant and the almonds, and season the caponata with salt and pepper. Drizzle the caponata with extra-virgin olive oil before serving.

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