Sicily's sweet-and-sour relish, caponata, is made by simmering eggplant and celery in a tomato sauce with added chili over gentle heat. Since it can be portioned and frozen, it makes a practical snack stockpile.
Salt the eggplant and let it sit for 10 minutes, then squeeze out the liquid. Sauté the eggplant and celery in olive oil over medium heat for 10 minutes.
Add the grated tomato, olives, capers and chili flakes, and simmer over low heat for 15 minutes.
Stir in the vinegar and salt, simmer for 3 more minutes, then remove from the heat, cool to room temperature and serve, or portion and freeze.
If you do not salt the eggplant and let it sit for 10 minutes, it can leave a bitter edge, so squeeze out the liquid before cooking. Adding the vinegar to a cold sauce leaves its sharpness too dominant, so add it while hot and let it simmer briefly.
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