- Preparation time
- Cooking time
- 1 1/2 lb 750 gr eggplants
- 2 medium 2 medium tomatoes
- 1 tablespoon 1 tablespoon Capers
- 1 medium 1 medium sliced Onion
- 3 oz 90 gr pitted Olives
- 2 tablespoons 2 tablespoons Pine Nuts
- 1 stick 1 stick Celery
- 10 leaves 10 leaves basil
- 5 tablespoons 5 tablespoons Extra Virgin Olive Oil
- 1 teaspoon 1 teaspoon Sugar
- 3 fl oz 90 ml White vinegar
- to deep fry Seed Oil
Wash the eggplants, dice them, sprinkle with salt and leave in a colander to drain for at least an hour.
Slice onion and celery. Wash and dry the capers.
In a large non stick pan, toast the pine nuts in extra virgin olive oil for some minutes, until the turn golden. Add the onion, the diced tomato and the celery and sauté for 10 minutes on low heat. Turn off the heat, add basil, capers and olives, check salt and pepper and set apart.
Rinse the eggplant and dry them carefully. Dust with flour and deep fry in oil until golden brown.
Wipe excess oil riponedo fried eggplant on a sheet of absorbent paper. Sprinkle with salt.
Add the eggplant to the rest of the ingredients and season with vinegar and sugar and sauté at low heat for about 10 minutes . Allow to cool, serve cold.
Caponata is a typical Sicilian recipe with pleasant Mediterranean tastes: tomato, eggplants, basil, capers pine nuts and olives. It can be prepared in advance and stored for days in the refrigerator in an airtight container. It’s a fantastic appetizer or side dish, that you’ll love.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.