Sicilian Caponata

Caponata Siciliana is a typical Italian dish, and as its name indicates, it comes from the region of Sicily.

• 1 kg Eggplants
• 3 sticks Celery
• 2 onions
• 2 cloves Garlic
• 1 kg ripe tomatoes
• 200 gr Pitted green olives
• 50 gr Desalted capers
• 15 gr Sugar
• 15 ml white vinegar
Extra virgin olive oil (Quantity needed)
• Salt and pepper (To taste)


• Wash the vegetables well: eggplants, celery, onions and tomatoes.
Then, start by cutting the eggplants into 2 or 3 cm cubes, place them in a colander and sprinkle with plenty of salt, so that they release their bitter taste. The eggplants in salt will rest for about 30 minutes.

• The eggplants should be in salt, chop the celery sticks in small pieces, as well as the onions and tomatoes. It is recommended to peel the tomatoes before cutting them, so that the skin does not come off when they are cooked.

• After half an hour has passed, rinse the eggplants well, drain and dry with absorbent paper.

• In a pan with extra virgin olive oil, fry the eggplants until golden brown, then add the celery.
In another pan, fry the onion for a few minutes, and when it is ready, mix it with the eggplants and celery that are cooking in the casserole.

• Cut the olives into small pieces and add them to the casserole, along with the capers and vinegar, and season the whole mixture with a pinch of salt and pepper. Cook everything for about 5 minutes over low heat, and finally add the tomato. Mix all the ingredients for a couple of minutes and remove from the heat.

Let the Caponata rest for a few minutes before serving. It is recommended to keep it for a day before consuming it, since the prolonged rest will intensify all the flavors.

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