Caponata (Sicilian sweet and sour aubergine)

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Method

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1. Salt the aubergine, leave for 15 minutes, then rinse and pat dry; meanwhile blanch the celery in salted water for 5 minutes and drain. ⏱ Timer: 15 min
2. In a saucepan, soften the onion in a little olive oil, add the capers, pine nuts, olives and tomatoes and cook, stirring, for 15 minutes. ⏱ Timer: 15 min
3. Meanwhile, fry the aubergine in batches in the rest of the oil in a frying pan until golden; briefly fry the celery too.
4. Stir the aubergine and celery into the tomato base and cook gently over low heat for a few minutes.
5. Stir in the vinegar and sugar and cook until the vinegar has almost evaporated.
6. Serve cold or lukewarm with fresh basil — it keeps for days in the fridge.

Source: Wikibooks Cookbook – Caponata (Sicilian Eggplant and Vegetables) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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