Caponata Siciliana

Ingredients

• 1 large eggplant - cut into 1-inch cubes
• 2 tablespoons olive oil - for frying
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 2 medium celery stalks - diced
• 1 can chopped tomatoes - about 400 g
• 2 tablespoons red wine vinegar - adjust to taste
• 1 tablespoon sugar - for sweetness
• 10 green olives pitted and chopped - preferably Castelvetrano
• 1 tablespoon capers - rinsed and drained
• 1 teaspoon dried oregano - or fresh if available
• 1 handful fresh basil - torn for garnish
• salt to taste sea salt
• pepper to taste black pepper

Step-by-step instructions

1. Heat the olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until browned and softened, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced celery, and cook for an additional 3 minutes.
3. Stir in the chopped tomatoes, red wine vinegar, and sugar. Return the eggplant to the skillet and bring to a simmer. Cook for about 10 minutes until everything is well combined and the flavors meld together.
4. Add the chopped olives, capers, and dried oregano. Season with salt and pepper to taste. Cook for another 5 minutes, then remove from heat.
5. Allow the caponata to cool slightly before serving. Garnish with torn basil leaves and serve at room temperature.

Serving suggestion

Serve the caponata with crusty bread, or as a topping on bruschetta. It pairs wonderfully with a glass of Sicilian red wine.

Nutrition per serving (estimated)

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