World Flavors Cookbook

Caponata Siciliana

Sicily's sweet and sour eggplant agrodolce — fried eggplant with celery, olives, capers, and a vinegar-sugar sauce.

Cuisine: Italy

Ingredients

• 2 large eggplants, cubed
• 3 stalks celery, sliced
• 1 onion, diced
• 100g green olives, pitted
• 3 tbsp capers
• 200g canned tomatoes
• 4 tbsp red wine vinegar
• 2 tbsp sugar
• Olive oil for frying
• Salt

Instructions

1. Salt eggplant cubes and drain 30 minutes. Rinse and dry.
2. Fry eggplant in olive oil until golden. Set aside.
3. Saute onion and celery in olive oil until soft.
4. Add tomatoes, olives, and capers. Cook 10 minutes.
5. Add vinegar and sugar. Stir to create a sweet-sour balance.
6. Add fried eggplant. Simmer 10 minutes.
7. Serve at room temperature. Better the next day.