Region: Sicily
Eggplant caponata is a staple dish of Sicilian tradition. It a very tasty product made of simple Mediterranean ingredients that mingle together in a sweet and sour sauce. It consists of fried eggplants, celery, olives, capers, pine nuts, onion and basil enriched by a savory sauce. Eggplant caponata can make a great side dish or an appetizer. Served cold, it makes a great summer dish that can be savored with some rustic artisan bread.
Ingredients for 4 people:
1 medium-sized eggplant
1 large red onion chopped
2 tablespoons capers
2 tablespoons pine nuts
1/2 cup pitted green olives halved
1 celery stick chopped
1 tablespoon chopped parsley
1 tablespoon chopped basil
4 garlic cloves chopped
4 tablespoons red wine vinegar
4 tablespoons tomato sauce
1 tablespoon sugar
Olive oil
Directions:
Dice the eggplant and fry in a pan with the oil stirring frequently until they turn golden. Remove from pan. Saute in the remaining oil the chopped onion, chopped celery, halved olives and capers. Add the sauce. Cook over gentle heat for about 10 minutes. Stir in the sugar and vinegar, eggplants, pine nuts, parsley, basil and simmer for an additional 5 minutes. Adorn with basil leaves and enjoy warm or cold with some artisan bread. Now enjoy!