The Best Sicilian Eggplant Caponata
- 2 large eggplants, chopped into ½ inch cubes
- about 375 gr tomato passata (puree)
- ½ large white onion, diced
- 100 gr 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)
- 1 and ½ tablespoons white vinegar
- 3 teaspoons of honey
- extra virgin olive oil
- salt
- 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.
Recipe by The Taste Edit at https://thetasteedit.com/best-sicilian-eggplant-caponata/
3.5.3226