Caponata: a Sicilian eggplant delicacy

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

Author	Suzanne
People	4
Cooking time	20 minutes
Prep time	4 5 minutes

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

Step 1

Cut the eggplant 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.

Step 2

In the same pan, add a little more oil and fry the onion, garlic, celery and bell pepper until soft.

Step 3

Add the tomatoes, olives and capers and simmer for 5 minutes.

Step 4

Return the eggplant to the pan along with the vinegar and sugar. Stir well and simmer for another 10 minutes over low heat.

Step 5

Season with salt and pepper and let the caponata cool before serving.

Serve the caponata chilled as a starter or side dish with some crusty bread.