WICKED-GOOD CAPONATA

MAKES 3 TO 4 CUPS

Serve this Sicilian eggplant relish alongside crostini for dipping. Or dollop onto a big slice of toast—maybe to replace the sweet potato topping in the Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts (here).

3 tablespoons pine nuts

1 cup peanut oil or vegetable oil, for frying

MUCH OF THIS OIL IS DRAINED OFF!

1½ cups small-diced Italian eggplant

¼ cup small-diced white onion

3 cloves garlic, minced

1 cup diced, seeded plum tomatoes

1 red bell pepper, seeded and small-diced

2 tablespoons tomato paste

3 tablespoons capers, chopped if large

2 tablespoons dried currants

2½ tablespoons best-quality extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon organic cane sugar

1 teaspoon sea salt

½ cup shredded (julienne/chiffonade) fresh basil

Toast the nuts in a dry large skillet over medium heat, shaking the pan often, until lightly and evenly browned, 4 to 6 minutes. Remove to a large mixing bowl.

Heat the peanut oil in the same pan over medium-high heat. When the oil is hot and shimmering, add the eggplant and cook until browned and crisp around the edges, 2 to 3 minutes. Stir often for even browning. Remove the pan from the heat and use a slotted spoon to transfer the eggplant to a plate lined with paper towels. Blot dry, then add to the mixing bowl with the nuts.

Drain off all but 1 or 2 teaspoons of the oil from the pan and place over medium-high heat. Add the onions and garlic and cook until the onions are translucent, 2 to 3 minutes, stirring a few times. Add the diced tomatoes and peppers and cook, stirring often, until the tomatoes start to fall apart, about 10 minutes. Stir in the tomato paste.

Scrape the mixture into the bowl with the eggplant and add the remaining ingredients except the basil. Mix well and let cool. Stir in the basil before using.