Caponata alla siciliana


  • 5 tablespoons olive oil
  • 1 kg eggplant, unpeeled, cut into small inch cubes
  • 600 gr celery, diced
  • 200 gr black olives
  • 2 medium onion, cubed
  • 500 gr can diced tomatoes
  • 1/2 glass red wine vinegar
  • 3 tablespoons drained capers
  • 1/3 cup chopped fresh basil
  • 50 gr sugar
  • 60 gr toasted pine nuts
  • salt
  • salt in grains

olio extra v  aubergines  celery finely chopped  olive nere   onion on white background, close up  Diced-Tomatoes  aceto di vino  capperi sott'aceto  fresh basil leaves  zucchero  pine nuts  salt shaker sale grosso

Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

caponata 1  caponata 2  caponata 3

After this time heat 4 tablespoons oil in a nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.

melanzane padella

Heat the remaining 3 tablespoons etravirgin oil in the pan. Add onion and celery diced and cook, stirring frequently, until soft and lightly golden. Stir in capers, toasted pine nuts and olives and cook, stirring, for 10 minutes.

caponata capperi e cipolle  caponata olive  caponata pomodoro

Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the vegetable mixture stir to combine and cook for about 1 minute. Stir in vinegar, salt and pepper and cook until the vinegar is evaporated. garnish with fresh basil leaves.

caponata verdure con melanzane  caponata aceto

Buon appetito!