Sicilian Caponata
Ingredients
- 1 large eggplant, cubed
- 1/2 cup olive oil
- 1 large onion, chopped
- 2 stalks celery, sliced
- 1 cup tomato sauce
- 2 tbsp capers, rinsed
- 1/2 cup green olives, pitted
- 2 tbsp sugar & 1/4 cup red wine vinegar
Instructions
- Fry the eggplant cubes in olive oil until golden brown; drain on paper towels.
- Sauté onions and celery until softened.
- Add tomato sauce, capers, and olives; simmer for 10 minutes.
- Stir in the sugar and vinegar, then fold in the fried eggplant.
- Chill before serving to let the flavors meld.
Love this recipe?
Find more authentic Italian classics in the book:
From My Mother's Kitchen by Daniel Golio Buy on Amazon Buy on Barnes & Noble