Caponata (sweet and sour aubergine (eggplant)) – Sicilia
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
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