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Sicilian Eggplant Caponata
Ingredients
2
large eggplants
,
chopped into ½ inch cubes
375
g
tomato passata
,
puree
½
large white onion
,
diced
100
g
green olives
,
chopped
2
celery sticks
,
no leaves, diced
3
or 4 peppers
,
red or green, chopped into ½ inch pieces
a handful of pine nuts
a handful of capers
,
in salt, rinsed
Golden raisins
,
as many as one wants
1½
tablespoons
white vinegar
3
teaspoons
honey
extra virgin olive oil
salt
Instructions
Fry the eggplants in olive oil until tender and set aside
Fry the peppers in olive oil until tender and set aside.
Brown the onions in a pan with the celery, add the tomato passata, green olives, raisins, and pine nuts and cook for about 15 minutes over low heat.
Turn off stove and add the eggplants and the peppers. Mix well.
Add salt to taste.
Stir together the vinegar and honey and add to the mix.
The secret is to let it cool down before eating it, because otherwise the flavours will taste altered.