Caponata (Sicilian Sweet & Sour Eggplant) - Mediterranean Recipe

Caponata (Sicilian Sweet & Sour Eggplant)

🌍 Mediterranean, Italy (Sicily) Difficulty: ●●●○○

Caponata's sweet-sour profile reflects Arab influence in medieval Sicily.

Ingredients

• 2 large eggplants cubed
• 1 onion
• 3 celery stalks
• 400g crushed tomatoes
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 50g green olives
• 2 tbsp capers
• ½ cup olive oil
• salt
• pine nuts optional
• basil

Method

1. Salting — Salt eggplant cubes, rest 30 min, pat dry. Fry in oil until golden. Set aside.
2. Sautéing — Sauté onion and celery in fresh oil until soft. Add tomatoes, cook 10 min.
3. Adding — Add vinegar and sugar, stir. Add olives, capers, and eggplant.
4. Cooking — Cook 15 min on low. Rest completely — best served at room temperature or cold.

Tags: eggplants cubed, onion, celery stalks, crushed tomatoes, red wine vinegar · Source: Brittani's Almanac