Caponata (Sicilian Sweet-Sour Vegetables)

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2 eggplants (about 2 lbs.), cut into 1/2" cubes


10 tbsp. extra-virgin olive oil

1 large yellow onion, coarsely chopped

1 anchovy filet, chopped

3 ripe medium tomatoes (about 1 lb.), cored, peeled, and

coarsely chopped

2 ribs celery, thinly sliced crosswise

1/4 cup red wine vinegar

2 tbsp. sugar

2 tbsp. tomato paste, preferably Maria Grammatico brand

2 tbsp. golden raisins

2 tbsp. pine nuts

2 tbsp. capers, rinsed

12 pitted green olives, such as cerignola, coarsely


1 red bell pepper, roasted, peeled, cored, seeded, and

thinly sliced

Freshly ground black pepper

2 tbsp. coarsely chopped basil

2 tbsp. coarsely chopped flat-leaf parsley

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