in Italy

Sicilian Caponata

updated

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • 6 cherry tomatoes
  • 100 g onion(s), red
  • 100 g celery
  • 4 tbsp tomatoes, pureed
  • 80 g olives, green
  • 2 tbsp, heaped capers
  • olive oil
  • 1 handful of basil
  • 1 tbsp sugar
  • 2 tbsp sherry vinegar
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Easy and quick to prepare

Finely dice the eggplant and fry in olive oil for about 4 minutes. Set aside. Clean and finely dice the celery stalks, very finely dice the onions, and halve the cherry tomatoes. First, fry the onions in 2 tablespoons of olive oil. After 2 minutes, stir in the tomato passata, and after another minute, add the diced celery stalks, olives, capers, and cherry tomatoes. Simmer over moderate heat for about 3 minutes. Stir in the eggplant and basil. After 2 minutes, stir in the sugar and vinegar, bring to a boil, and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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