Caponata (Eggplant appetizer)

Caponata is a Sicilian aubergine (eggplant) dish. It is a cooked salad that you can also eat it warm.


  •     1 medium eggplant
  •     1-2 tbsp olive oil
  •     1 large onion, sliced
  •     2 celery stalks, sliced
  •     4 large garlic cloves, minced
  •     1/3 cup Kalamata olives, pitted and sliced
  •     1 can crushed Italian tomatoes
  •     4 tbsp drained capers
  •     1/8 cup red wine vinegar
  •     1/2 tbsp sugar

Peel the skin of the eggplant. Cut it in normal cubes. Put the eggplant in a coriander and sprinkle with salt. Let it for about 20-30 minutes to draw out moisture and bitterness. Rinse with cold water to remove some of the salt.

Put the olive oil in a saucepan and sauté the onions and celery until translucent and soft. Pat dry the eggplant with paper towels, then add to the skillet and sauté for about 20-25 minutes until the eggplant is cooked but not mushy.

Add the remaining ingredients and simmer for about 10 minutes.

Serves: 4