Eggplant caponata is a signature dish of Sicilian cuisine, with all the favorite ingredients of the island at the service of this yummy dish sweet and sour flavor.
It is especially appreciated and required in the summer, as very nutritious cold plate with aubergine, tomato and black olives. Rich in flavors thanks also to capers and celery, it is distinguished from many other dishes for the small amount of sweet and sour sauce created with a simple mixture of sugar and vinegar, to be mixed in the final minutes of preparation. Its origin is lost in the memory, as well as the use of local eggplant, the famous long Palermo violet.
Print Recipe
EGGPLANT (AUBERGINES) CAPONATA
Instructions
First, cut the eggplant into cubes (1) and celery little pieces (2). Also finely chop the onion. Boil some water in a pan and put in the celery slices (3) for about 10 minutes. Then turn off, but do not throw the water obtained.
In a frying pan put 10 tablespoons of olive oil (4) to warm. Remember that the eggplant "consume" a lot of oil. Then add the eggplant (5) and fry for about fifteen minutes (6), adding salt, stirring often and covering with the lid over medium heat.
In another frying pan put 2 tablespoons of olive oil to warm (7), and then place the onion to brown (8). When this becomes clear add the tomato sauce (9) or tomatoes into pieces, salt and cook for about ten minutes.
After ten minutes, start adding the other ingredients to the sauce, starting right from the eggplant (10) you have already cooked. Then add the capers (11) and olives (12), stirring well.
As the last add the celery (13) and let it go, using its water if the sauce were dry too. Let go for about 15 minutes and the last five minutes mix the vinegar with the sugar and put it in the caponata, turning well to make it absorb the whole pot. Then turn off the heat after about 5 minutes and let cool before serving.
