Sicilian Eggplant Caponata

Serves 1
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Directions

  1. 1Fry eggplant cubes in sunflower oil until golden and drain on paper towels.
  2. 2Sauté celery and onion in olive oil until soft.
  3. 3Stir in tomato paste and cook for 1 minute.
  4. 4Add tomatoes, olives, capers, vinegar, sugar, salt, and pepper, then simmer for 5 minutes.
  5. 5Gently fold in the fried eggplant and fresh basil.

Ingredients

  • 1.5 lb eggplant, cubed
  • 2 whole celery stalk, diced
  • 1 whole yellow onion, chopped
  • 1/3 cup green olives, pitted and chopped
  • 2 tbsp capers, rinsed
  • 2 tbsp tomato paste
  • 1 lb cherry tomatoes, halved
  • 1 shot white wine vinegar
  • 1 tbsp sugar
  • sunflower oil
  • olive oil
  • salt (optional)
  • pepper (optional)
  • fresh basil

Equipment

panpaper towels

Tips

  • Caponata is best served at room temperature or cold.