Caponata

Sicilian sweet-sour eggplant

Makes 3 cups · 101 kcal per serving

Ingredients

• 400 g Eggplant
• 100 g Onion
• 80 g Celery
• 120 g Canned Tomatoes
• 48 g Green Olives
• 20 g Capers
• 32 g Red Wine Vinegar
• 20 g White Sugar
• 100 g Olive Oil
• 6 g Salt

Method

1. 1. Cube the eggplant, salt it 30 min, and pat dry, then fry in olive oil until golden and soft and set aside.
2. 2. In the same pan soften the onion and celery.
3. 3. Add the tomatoes and simmer until jammy, then return the eggplant with the olives and capers.
4. 4. Pour in the vinegar and sugar and cook until the sharpness mellows into a glossy agrodolce, ~5 min.
5. 5. Season, cool, and serve at room temperature.
6. Fold in toasted pine nuts, raisins, or basil if desired.

Notes

Pine nuts and raisins are the Palermo-style touch.