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Caponata Siciliana
Sicily's sweet and sour aubergine relish with olives, capers and tomatoes — magnificent warm or at room temperature.
Ingredients
Instructions
Salt aubergine cubes, let drain 30 minutes, rinse and pat dry.
Fry aubergine in olive oil until golden all over, drain on paper towel.
In same pan sauté onion and celery until soft.
Add tomatoes, olives, and capers, cook 10 minutes.
Add vinegar and sugar, stir until sugar dissolves.
Return aubergine to pan, stir gently, cook 5 more minutes.
Cool to room temperature, scatter with basil before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
