Makes about 2 cups / Serves 4
Like the Garlic Yogurt Sauce (here), this is a fantastic dip on its own with vegetables and pita, but it is also a key ingredient in Bulgur Salad (here). I even love it as a condiment with grilled meat and chicken. Double the recipe so that you can have it both ways: Enjoy as a dip and have enough on hand to make the salad on another day. The thinner you slice the olives, the more their flavor will permeate the dip.
1 stalk celery, sliced ¼ inch thick on the diagonal (about ½ cup)
½ cup green olives, pitted and very thinly sliced
2 teaspoons capers, rinsed and drained
1 cup Sweet and Sour Peppers and Onions (here)
¼ cup currants or raisins
2 tablespoons crushed smoked almonds
2 tablespoons chopped mixed fresh herbs (parsley, mint, dill)
Kosher salt
Fresh ground black pepper
4 rounds whole wheat pita, cut into eighths, or 4 cups tortilla chips
Bring a pot of water to a boil and add the celery, olives, and capers. Cook until the celery is soft enough to pierce with a fork. Drain. Combine the celery mixture, peppers and onions, currants, almonds, and herbs in a mixing bowl and stir until thoroughly mixed. Season with salt and pepper. Transfer to a serving bowl and serve with the pita or tortilla chips. The dip will keep, tightly covered, in the refrigerator for up to 2 weeks.
NOTE: To make Sicilian caponata from this point just add some pan-fried eggplant. Cube the eggplant in ½-inch cubes and fry on all sides until soft. Don’t be afraid if eggplant gets a little more color than you think necessary. It will be beyond the golden brown that most books discuss.