• 1 eggplant (about 1-1/4 pounds), peeled or not, cut in 1-inch chunks
• Kosher salt
• 1 stalk celery, diced (1/2 cup)
• Extra virgin olive oil
• 1 small onion, peeled, halved pole to pole and cut in slivers
• 1 small red or yellow bell pepper, trimmed, cut in squares
• 1/2 cup canned tomatoes, crushed or roughly chopped, including some of their juice
• 1/4 cup green Sicilian olives, pitted or not
• 1 tablespoon salt-packed or brined capers, rinsed or soaked in water for 5 minutes
• 2 teaspoons currants
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• Freshly ground black pepper
• Lightly toasted slivered almonds or pine nuts (optional)

1. Sprinkle eggplant with 1 tablespoon salt and let stand 30 minutes; rinse and squeeze the eggplant to eliminate as much liquid as possible.

2. Bring 1 cup water to a boil in a small saucepan. Add celery. Reduce heat and simmer until celery is just tender, about 5 minutes; drain.

3. Heat 2 tablespoons olive oil over medium heat in a medium skillet (preferably nonstick); cook onion and pepper until tender; remove to a bowl. Add 2 more tablespoons olive oil; fry the eggplant until soft. Return the onion and pepper to the pan and add the tomatoes and celery; simmer for several minutes, adding a little water if the mixture seems too dry.

4. Add the olives, capers and currants. Combine the vinegar and sugar in a small bowl; stir into the mixture. Season to taste with black pepper and, if needed, salt.

5. Spoon the caponata into shallow soup bowls; sprinkle with toasted almonds, if using.