Sicilian Caponata

local_grocery_store Ingredients

• 2 eggplant, diced (approx. 400g)
• 1 red bell pepper, diced (approx. 150g)
• 1 yellow onion, diced (approx. 150g)
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 3 tbsp olive oil
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat. Add the eggplant, bell pepper, onion, and celery and cook for 10-15 minutes, or until the vegetables are soft.
2. 2.Add the tomato paste, red wine vinegar, and sugar to the skillet and stir until well combined. Cook for an additional 5-10 minutes, or until the mixture has thickened.
3. 3.Season with salt and black pepper to taste. Serve hot or at room temperature.

lightbulb_outline Tips

• chevron_rightTry adding some capers or green olives to the mixture for some extra flavor.
• chevron_rightCaponata can be stored in the refrigerator for up to 5 days.