StartersDifficulty: easy

Caponata (Sicilian Eggplant Relish)

Name: Caponata (Sicilian Eggplant Relish)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 700 g eggplant, 2–3 cm cubes; 80 ml olive oil (divided); 200 g onion, diced; 150 g celery, diced; 300 g tomatoes, peeled/chopped (or 300 g canned crushed); 30 g capers, rinsed; 40 ml red wine vinegar; 20 g sugar; 6 g fine salt, 1 g black pepper; (Optional) 40 g green olives, chopped; 20 g pine nuts; basil to finish

Sweet-sour Sicilian eggplant with tomato, onion, celery and capers. Serve at room temperature with crusty bread.

Prep Time

Cook Time

Servings

Ingredients

•700 g eggplant, 2–3 cm cubes

•80 ml olive oil (divided)

•200 g onion, diced

•150 g celery, diced

•300 g tomatoes, peeled/chopped (or 300 g canned crushed)

•30 g capers, rinsed

•40 ml red wine vinegar

•20 g sugar

•6 g fine salt, 1 g black pepper

•(Optional) 40 g green olives, chopped; 20 g pine nuts; basil to finish

Instructions

1Fry eggplant in 50 ml olive oil in batches until golden; set aside.

2In the same pan, add 30 ml olive oil; sauté onion 5 min, add celery 3 min.

3Stir in tomatoes, capers, vinegar, sugar, salt & pepper; simmer 8–10 min.

4Fold in fried eggplant (and olives). Simmer 3–4 min to meld. Cool to room temp.

5Finish with basil (and pine nuts). Taste and balance sweet/sour/salt before serving.