caponata/caponatina.

I'm not sure if anyone really knows the difference between these two. Supposedly caponatina is a "more delicate" version of caponata, in which the vegetables are cut more finely, but Google turns up photos of both that look identical so who the fuck knows. The version I've always made is from Giuliano Bugialli's Sardinia/Sicily book, which I pretty much love, and just yesterday I realized that his recipe is actually for caponatina.

Whatever, I made a couple of small changes. This makes a lot of caponawhatever, so these quantities are good if you're making it for a party or to bring to someone's house. If you're just making it for home, you could do half this and be happy. It also supposedly keeps for a few weeks in the fridge, so it's not so bad if you do have leftovers, they'd be tasty in a pasta or on a pizza.

Ooh, also, I did the salting your eggplant thing (after you cut it, throw some salt on it, let it sit for an hour, rinse), and the eggplant was really really good, so maybe there is something to it after all.

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caponatina.

4 medium-sized eggplants
coarse-grained salt

8 celery stalks
4 bell peppers
1 red onion
about a cup of EVOO (not to be used all at once, it's for sauteeing all of the above vegetables separately)

1 can chopped tomatoes, drained, or 3 to 4 canned Roma tomatoes, chopped fine
1 good anchovy filet, minced
roughly 4 tbsp green olives, chopped fine
3 or 4 tbsp capers
4 tbsp currants

1/2 cup red vinegar, I actually used balsamic this time
1/4 cup raw sugar
1/2 cup roasted almonds, chopped
I also threw a few tbsp pistachios in there

black pepper to taste, and maybe a tiny bit of salt

fresh basil and fresh mint, chopped, for garnish

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