Sicilian caponata (sweet and sour eggplant)

Ingredients

• 800 g eggplant
• 200 g celery stalks
• 1 piece yellow onion
• 400 g canned crushed tomatoes
• 120 g pitted green olives
• 40 g pickled capers
• 60 ml red wine vinegar
• 25 g granulated sugar
• 120 ml extra-virgin olive oil
• 30 g pine nuts
• 10 leaves fresh basil
• to taste fine salt
• to taste ground black pepper

Method

1. Cut the eggplant into large, even cubes, salt them lightly, then let them sit until they release some water; pat them dry thoroughly so they brown instead of boiling.
2. Slice the onion, cut the celery into small pieces, and quickly rinse the capers; have the olives ready to add.
3. Sweat the onion in a large sauté pan with a drizzle of oil over medium heat until it becomes soft and translucent without browning.
4. Add the celery and sauté until it is still slightly crunchy to the bite; it should flavor the oil while holding its shape.
5. Pour in the crushed tomatoes, season moderately with salt and pepper, and simmer until you have a cohesive, glossy, and less watery sauce.
6. Meanwhile, brown the eggplant cubes in hot oil, working in batches, until they are well colored on the outside and meltingly soft inside; drain them on paper towels.
7. Add the olives and capers to the sauce, then stir just enough to warm them through and release their briny aroma.
8. Dissolve the sugar in the vinegar, pour it into the sauté pan, and simmer until the sharp vinegar smell mellows and the sauce becomes distinctly sweet and sour.
9. Gently fold in the browned eggplant to coat without crushing them, then simmer briefly until the flavors meld.
10. Off the heat, add the pine nuts and torn basil, then let rest before serving warm or at room temperature.

Nutrition

Per serving

Energy

477.7 kcal

Protein

5.2 g

Carbohydrate

22.68 g

Fat

40.72 g

Fibre

7.49 g

Calcium

75.93 mg

Iron

1.48 mg

Magnesium

67.98 mg