Sicilian Caponata
by Tavolino
A classic Sicilian side dish made with fried eggplant, celery, and olives, characterized by a unique sweet and sour balance. It is perfect served cold or at room temperature.
Ingredients
- Eggplant 1 kg
- Celery 400 g
- White onions 250 g
- Vine tomatoes 200 g
- Green olives in brine 200 g
- Salt-packed capers 50 g
- Pine nuts 50 g
- Sugar 60 g
- White wine vinegar 60 g
- Basil to taste
- Tomato paste 40 g
- Extra virgin olive oil to taste
- Fine salt to taste
Preparation
- 1
Peel and finely slice 250 g of white onions. Slice 400 g of celery into rounds.
- 2
Pit 200 g of green olives and cut them in half.
- 3
Cut 1 kg of eggplant and 200 g of vine tomatoes into cubes of about 2.5 cm.
- 4
Toast 50 g of pine nuts in a hot pan for a few minutes until golden.
- 5
Heat plenty of extra virgin olive oil in a deep pan and fry the eggplant in small batches.
- 6
Drain the golden eggplant on paper towels to remove excess oil.
- 7
In a large pan, sauté the onions with a drizzle of oil. Add the celery and brown well.
- 8
Add 50 g of capers, the olives, the toasted pine nuts, and the tomatoes.
- 9
Cover and cook over low heat for 15-20 minutes.
- 10
Prepare the sauce by mixing 60 g of white wine vinegar, 40 g of tomato paste, and 60 g of sugar.
- 11
Season the vegetables with salt, pour the sweet and sour sauce into the pan, and turn up the heat until the vinegar evaporates.
- 12
Turn off the heat, add the fried eggplant and plenty of fresh basil.
- 13
Mix everything well, transfer to a serving dish, and let cool in the refrigerator before serving.