Sicilian vegetables

Ingredients for 4 servings:

• 2 eggplant(s), diced
• 2 white onions, halved and sliced
• 3 stalk(s) celery, sliced
• 1 large can of tomatoes, roughly chopped, drained
• 10 tbsp olive oil
• salt and pepper
• Flour for turning
• 4 small anchovy fillets, small, marinated in oil
• 3 tbsp white wine vinegar
• 3 tsp sugar
• 50 g green olives, pitted, roughly chopped
• 1 tbsp capers
• 1 tbsp pine nuts
• 1 tbsp sultanas
• basil for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Caponata Siciliana. Starter, main course, or side dish

Heat 2 tablespoons of olive oil in a pan, fry the onions until translucent, then add the celery and fry for 5 minutes. Season with salt and pepper, then set aside. In another pan, heat 6 tablespoons of olive oil until very hot. Coat the eggplant cubes in flour and fry in batches in the hot fat for 10 minutes until golden brown. Drain on kitchen paper. In another pan, heat 2 tablespoons of olive oil and briefly fry the anchovy fillets. Then add the tomatoes and braise for 5 minutes. Now add all the other vegetables. Mix the vinegar with the sugar, then add to the pan. Braise for another 15 minutes over low heat. Add the capers, raisins, olives, and pine nuts, and season with salt and pepper. Transfer the caponata to a bowl. Serve cold, garnished with basil leaves if desired. But of course, the dish is also delicious served warm.