Sicilian Eggplant Caponata
Sicilian Eggplant Caponata is an impressive dinner. Made with 1 large eggplant, salt and pepper to taste, oil, 2 medium onions, chopped and 2 garlic cloves, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Wash eggplant; do not peel.
Cut into 1/2-inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside.
Saute onion in same oil until tender.
Add garlic, celery, tomatoes and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar. Add to vegetable mixture.
Season with salt and pepper.
Cook for 5 minutes more.
Serve chilled.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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