Sicilian Caponata

local_grocery_store Ingredients

• 1 Eggplant, cubed
• 2 tablespoons Olive oil
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 2 Celery stalks, chopped
• 1 Red bell pepper, diced
• 1/2 cup Green olives, pitted and sliced
• 2 tablespoons Capers, rinsed
• 2 tablespoons Tomato paste
• 2 tablespoons White wine vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 1/4 cup Fresh basil leaves, chopped
• 2 tablespoons Toasted pine nuts

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add the eggplant cubes and cook until golden brown, about 5 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add the chopped onion, minced garlic, chopped celery, and diced red bell pepper. Cook until the vegetables are tender, about 8 minutes.
4. 4.Add the green olives, capers, tomato paste, white wine vinegar, sugar, salt, and black pepper to the skillet. Stir well to combine.
5. 5.Return the cooked eggplant to the skillet and mix everything together. Cook for another 5 minutes to allow the flavors to meld.
6. 6.Remove from heat and let the caponata cool to room temperature.
7. 7.Once cooled, stir in the chopped fresh basil leaves and toasted pine nuts.
8. 8.Serve the Sicilian Caponata as a side dish, appetizer, or even as a topping for grilled fish or chicken.
9. 9.Enjoy the taste of Sicily!

lightbulb_outline Tips

• chevron_rightFor a richer flavor, you can roast the eggplant cubes in the oven instead of sautéing them.
• chevron_rightFeel free to adjust the sweetness and sourness of the caponata by adding more or less sugar and vinegar to suit your taste.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
• chevron_rightServe the caponata at room temperature for the best flavor.