Here’s a recipe for the Sicilian caponata mentioned in Cindy’s Hodel’s column in House + Home. The tangy relish can be served over fish, pasta, cutlets or roasted potatoes, or served as an antipasto with crusty bread. It will keep 4 days in the refrigerator, up to 3 months in the freezer, or indefinitely if canned.</p><p> </p><p><strong>Caponata</strong></p><p>Serves 6 to 8 </p><p>2 large eggplants</p><p>Kosher salt</p><p>6 celery ribs</p><p>1 ½ cups olive oil (not extra virgin)</p><p>1 medium onion, thinly sliced</p><p>1 cup green olives, pitted and coarsely chopped</p><p>Scant ½ cup drained capers</p><p>1 ½ cups tomato sauce</p><p>½ cup white wine vinegar</p><p>2 tablespoons sugar</p><p>¼ teaspoon freshly ground black pepper</p><p> </p><p>Toss eggplant with 2 tablespoons kosher salt in a colander set over a bowl and let drain one hour.</p><p>Meanwhile, blanch celery in a 1 ½ quart saucepan of boiling well-salted water for 1 minute; drain well.</p><p>Rinse eggplant well and pat dry with paper towels. Heat 1 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking. Fry eggplant in small batches, stirring and turning, until golden brown and tender, 3 to 4 minutes per batch. With slotted spoon, transfer to paper towels to drain. Discard any oil remaining in skillet.</p><p>Add remaining ½ cup oil to skillet, then add onion and cook over moderate heat, stirring occasionally, until golden, about 10 minutes. Add celery and cook, stirring, for 1 minute. Stir in olives, capers, tomato sauce, vinegar, sugar, ½ teaspoon kosher salt, and pepper, bring to a simmer, and simmer uncovered for 5 minutes. Add eggplant and simmer, uncovered, stirring occasionally, for 10 minutes.</p><p>Transfer caponata to a wide shallow dish. Cool, uncovered, then refrigerate, covered for at least 8 hours to let flavors develop. Serve at room temperature.</p><p> </p><p>Adapted from <em>The Gourmet Cookbook</em> by Ruth Reichl