How to make Sicilian eggplant caponata, a Palermo recipe with tomatoes, green olives and capers, to be done in a pan and served cold.
Ingredients for 4 portions
- 100 gr of green olives
- 1 stalk of celery
- 1 tablespoon of capers
- 5 tablespoons of extra virgin olive oil
- 400 gr of not too big aubergines
- 300 gr of peeled tomatoes
- 1 medium sized onion
- 3 tablespoons of vinegar
- 1 tablespoon of sugar
- Salt and pepper
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Preparation of the eggplant caponata alla palermitana
Cut the aubergines into cubes and immerse these pieces in hot water for no less than half an hour, changing the water twice, then drain and dry.
Wash the tomatoes, divide them into cubes and set them aside.
Clean the celery stalk, cut it into small pieces and boil it in salted water for 3 minutes, then drain it and set it aside.
In a pan heat 3 tablespoons of oil, add the diced aubergines well drained and brown them on each side, mixing them with a wooden spoon.
Drain them and lay them on a sheet of paper towels.
In the same pan, pour 2 tablespoons of oil and sauté the finely chopped onion.
Add the tomato cubes, the celery pieces, a pinch of salt and pepper, cook for 15 minutes.
Add the olives, pitted and cut into quarters, capers, vinegar and sugar. Continue cooking for 2-3 minutes.
Remove the pan from the heat, add the diced aubergines, mix, then arrange the caponata on a serving dish and serve cold.
