Savory Sicilian Caponata (Print Version)
# Ingredients:
01 -
About 3 medium-sized eggplants (1 kg total)
02 -
Two large red onions (200 g)
03 -
150 g of celery stalks
04 -
40 g tomato paste
05 -
80 g green olives
06 -
30 g capers
07 -
20 g sultana raisins
08 -
20 g pine nuts
09 -
30 g white wine vinegar
10 -
30 g granulated sugar
11 -
25 g extra virgin olive oil
12 -
Salt and freshly ground black pepper
13 -
Neutral oil for frying the eggplants
# Instructions:
01 -
Slice the eggplants lengthwise into thick pieces, then chop those slices into cubes.
02 -
Using hot oil, fry the eggplant cubes in batches until cooked through.
03 -
Pit the olives and slice them into rings.
04 -
Dice the celery into small bits and boil it until it's softened.
05 -
Finely mince the red onions.
06 -
Soften the onions in olive oil in a large pot over heat.
07 -
Toss in the boiled celery and stir everything together.
08 -
Stir in the tomato paste and let everything cook together for a bit.
09 -
Add the olives, raisins, and capers, then give everything a good stir.
10 -
Pour in the vinegar and sugar mixture, stirring quickly over high heat.
11 -
Add some water, cover the pot tightly, and let it cook gently for about an hour.
12 -
Right before serving, mix in the fried eggplants and toasted pine nuts.