Caponata

Ingredients

3-4 long eggplants, 3 cm cubed

2 onions, small sliced

2 celery stalks, diced

2 garlic cloves, peeled

500 g tomato concassée

20 g pinenuts

40 g raisins

30 g capers

200 ml vinegar

100 g sugar

salt TT

e.v.o. oil as needed

oil for frying as needed

Method:

Lightly salt the eggplant cubes and place them in a colander to drain their vegetation

water. After about 30 minutes, pat them dry thoroughly with a towel.

Deep-fry the eggplant in hot oil until golden. Drain well on paper towels to remove

any excess oil.

In a wide pan, heat some extra virgin olive oil. Sauté the onion, celery, and garlic

gently until soft and golden.

Add the capers, pine nuts, and raisins, and cook for 1–2 minutes to release their

aromas.

Stir in the tomato concassée and cook for about 10 minutes, until the sauce slightly

thickens. Add sugar and vinegar.

Add the fried eggplant to the pan. Simmer gently for about 5 minutes.

Avoid stirring to keep the eggplants whole—gently shake or tilt the pan to prevent

sticking.

Adjust the seasoning with salt, sugar, or a touch more vinegar if needed, balancing

the sweet-and-sour flavor typical of caponata.

Serve room temperature