Caponata - Italian Recipe

Caponata

🌍 Italian, Sicily Difficulty: ●●●○○

Sicily's sweet-and-sour eggplant stew. Each vegetable is fried separately before being combined — this keeps their textures distinct. The agrodolce balance of vinegar and sugar is the soul of the dish. It must rest overnight before serving; the flavours need time to marry.

Ingredients

• 2 eggplants, diced
• 3 celery stalks, diced
• 2 onions, diced
• 200g canned tomatoes
• 50g capers, 100g green olives
• 50ml red wine vinegar, 1 tbsp sugar
• Toasted pine nuts, raisins

Method

1. Salting — Salt and drain eggplant; fry until golden; drain.
2. Sautéing — Sauté celery and onion; add tomatoes, capers, olives.
3. Adding — Add vinegar and sugar; stir in eggplant.
4. Simmering — Simmer 10 min; add pine nuts and raisins.
5. Serving — Serve at room temperature.

Tags: eggplants, celery stalks, onions, canned tomatoes, capers · Source: Brittani's Almanac