medium large eggplants (about 3 pounds)
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched
for 1 minute
1 cup Sicilian green olives, pitted and sliced
capers, rinsed and drained
1 cup fresh plum tomatoes, peeled, seeded and
chopped (can substitute canned plum tomatoes, drained)
3 tablespoons tomato
paste diluted with a little water
1/2 cup red wine vinegar
tablespoons sugar or to taste
3 tablespoons dark raisins, optional
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 sauté pan and fry the eggplant in batches until golden on all
sides, adding more oil if necessary. Drain on paper towels.
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, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to
Cool and refrigerate for 24 hours. Serve chilled or at room
temperature, sprinkled with the toasted, slivered almonds.