Sicilian Caponata
A traditional Sicilian dish featuring fried eggplants and a sweet and sour sauce.
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Piatto Recipes- •1 kilo Eggplantsmixed types, fried
- •Sunflower oilfor frying
- •Peanut oilfor frying
- •Saltto taste
- •Celerychopped
- •Tomato sauceDatterini type
- •Nonpareil capersdesalted
- •Green olivesdesalted
- •Vinegarfor sweet and sour mix
- •Sugarfor sweet and sour mix
- •Rigatoni pasta(optional)for serving
- •Fried bread crumbs(optional)for garnish
- •Ricotta salata(optional)for garnish
- 1
Fry eggplants in a mix of sunflower and peanut oil at 170-180°C until golden brown, about 5-7 minutes. Sprinkle with salt and set aside.
7 min
- 2
Chop celery and sauté with tomato sauce for about 5 minutes.
5 min
- 3
Add desalted capers and olives to the sauce and cook for another minute.
1 min
- 4
Add vinegar and sugar to create a sweet and sour mix. Let vinegar evaporate slightly.
1 min
- 5
Combine the sauce with the fried eggplants and mix well.
1 min
- 6
Serve with rigatoni pasta, garnished with fried bread crumbs and ricotta salata if desired.
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Takes about 2 minutes — no account needed
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