Caponata is a sweet-and-sour Sicilian appetizer made by slowly cooking eggplant and celery in tomato sauce with chili pepper. It can be divided into small portions and frozen, making it a handy snack to keep on hand.
Salt the eggplant and leave it for 10 minutes, then squeeze out the liquid. Heat the olive oil and sauté the eggplant and celery stalk over medium heat for 10 minutes.
Add the grated tomato, olives, capers and chili pepper. Simmer over low heat for 15 minutes.
Add the vinegar and salt and simmer for 3 more minutes. Remove from the heat and leave to cool to room temperature. Serve, or divide into portions and freeze.
Salt the eggplant and leave it for 10 minutes, or it may taste slightly bitter. Squeeze out the liquid before sautéing. Add the vinegar to the sauce while it is hot and simmer it; adding it to a cold sauce leaves its sharp flavor too prominent.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
