Caponata (sweet and sour aubergine (eggplant)) – Sicilia – Living a Life in Colour

Name: Caponata (sweet and sour aubergine (eggplant)) – Sicilia – Living a Life in Colour
Ingredients: 500 grams aubergine, rinse, cut off the stem, and diced into 1.5cm cubes; 500 grams onion, peel the skin, trim the ends, and finely slice; 250 mls tomatoes; 100 grams celery from the heart (the yellow centre pieces), trim the ends, and finely slice; 25 grams capers, salted; 50 grams green olives, pitt and halve; 25 mls red wine vinegar; 25 grams sugar; 15 mls extra virgin olive oil; sunflower oil for frying; 25 grams flaked almonds, toasted; Sea salt; Black pepper, freshly ground

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Experience the balanced sweet and sour flavors of Sicilian Caponata, a light and oil-free antipasto perfect for summer. Serves 6.

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Ingredients

500 grams aubergine, rinse, cut off the stem, and diced into 1.5cm cubes
500 grams onion, peel the skin, trim the ends, and finely slice
250 mls tomatoes
100 grams celery from the heart (the yellow centre pieces), trim the ends, and finely slice
25 grams capers, salted
50 grams green olives, pitt and halve
25 mls red wine vinegar
25 grams sugar
15 mls extra virgin olive oil
sunflower oil for frying
25 grams flaked almonds, toasted
Sea salt
Black pepper, freshly ground