Caponata: a Sicilian eggplant delicacy

Caponata is a symphony of flavours straight from the heart of Sicily. This sweet and sour aubergine delicacy is an explosion of flavours in your mouth; a must-try for any lover of Mediterranean cuisine.

Ingredients:

• 2 large eggplants
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 stalks of celery, cut into small pieces
• 1 red bell pepper, diced
• 50 grams green olives, pitted and halved
• 2 tablespoons capers
• 3 tomatoes, diced
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• Olive oil
• Salt and pepper

Preparation:

1. Step 1: Cut the eggplants into cubes and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry. Heat olive oil in a large pan and fry the eggplant cubes until golden brown. Remove from the pan and set aside.
2. Step 2: In the same pan, add a little more oil and fry the onion, garlic, celery and bell pepper until soft.
3. Step 3: Add the tomatoes, olives and capers and simmer for 5 minutes.
4. Step 4: Add the eggplant back to the pan, along with the vinegar and sugar. Stir well and let simmer for another 10 minutes on low heat.
5. Step 5: Season with salt and pepper and let the caponata cool before serving.