Caponata with Capers

Appetizers | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

A Sicilian dish that has quite a few local variations. This one is from the Palermo area.

Ingredients

Eggplants - 17.6 oz
Onion - 1 head
Celery salt - 1 stalk
Pitted olives - 1.8 oz
Baking Tomatoes - 1 can
Raisins - 3.5 oz
Capers - 0.7 oz
Sugar - 1 tablespoon
Pistachios - 0.7 oz
Liquid dark chocolate - 0.7 oz
Fresh basil leaves - 0.7 oz
Olive Oil - 3 fl oz
Salt - to taste
Champagne Vinegar - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the eggplants into small cubes and sauté them in a deep skillet with some olive oil for four to five minutes. After that, drain the oil through a colander and set the eggplants aside for later.

Step 2

In the same skillet, sauté finely chopped onion and finely chopped celery using another portion of olive oil. Cook until caramelized, then add the contents of the can of crushed tomatoes and simmer for ten minutes.

Step 3

Next, add sugar, raisins, capers, vinegar, finely chopped olives, and grated chocolate, and simmer for another fifteen minutes, stirring occasionally. Then, mix all of this with the eggplants, pine nuts, chopped basil, salt, and pepper, and let it cool.