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Italian · Lunch, dinner

Sicilian Caponata

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Caponata is a Sicilian sweet-and-sour eggplant dish. Vinegar and sugar provide the characteristic agrodolce balance, while celery, tomato, olives, and capers add contrast.

Ingredients

  • 2 eggplants, diced
  • 5 tablespoons olive oil
  • 1 onion and 2 celery stalks, diced
  • 400 g canned tomatoes
  • 80 g green olives
  • 2 tablespoons capers
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • Salt

How to cook

  1. Brown eggplant in batches in oil; remove. Soften onion and celery.
  2. Add tomatoes, olives, and capers; simmer for 10 minutes. Return eggplant.
  3. Stir in vinegar and sugar and simmer for 10 minutes. Cool to room temperature.

Recipe photographs link to their original publishers.