Click here to read the Spanish version.
If you are a fan of ratatouille type dishes, you will love this Sicilian caponata. This traditional Sicilian recipe is a very tasty dish that can be used as an appetizer or as an accompaniment to pasta. Although there are many variations, today we bring you the original one in which eggplant is the star ingredient. Take note and enjoy!
Sicilian caponata recipe
Preparartion:
- First clean the vegetables well and cut them into cubes, both eggplants and celery and cherry tomatoes.
- In a frying pan, pour a dash of oil and fry the eggplants for 3-4 minutes, until golden brown. Reserve
- Then, in the same frying pan, add the finely chopped onion with another drizzle of oil. Fry for 2 minutes and add the crushed tomato. Stir for a minute and then add the diced celery and cook for another couple of minutes.
- Finally, add the olives, capers and cherry tomatoes. Lower the heat and cook for another 3 minutes.
- Then add the reserved eggplants and some basil and finish cooking for another 2-3 minutes.
- The last step would be to pour a splash of vinegar along with a tablespoon of sugar and a pinch of salt, raise the heat to high and add the toasted pine nuts.