Sicilian Caponata
Prep time: 40 minServes: 6
Pairs with
Caponata's sweetness and acidity in balance want a crisp white, dry rosé or a light red — it's Sicily in a bowl.
Ingredients
- 3 aubergines, diced
- 2 celery stalks, sliced
- 1 yellow onion, diced
- 400g tomatoes, chopped
- 50g olives (green), halved
- 2 tbsp capers
- 3 tbsp red wine vinegar
- 2 tbsp sugar
- 50g pine nuts, toasted
- Basil
- Olive oil
- Salt
Method
- 11. Fry the aubergine cubes in generous olive oil until golden. Drain on paper.
- 22. Sauté celery and onion in the same pan for 5 minutes.
- 33. Add tomatoes, olives and capers. Simmer 10 minutes.
- 44. Stir in vinegar and sugar. Add the aubergines.
- 55. Simmer 5 minutes more. Season.
- 66. Serve warm or at room temperature with pine nuts and basil.