Caponatina

Sicilian origin dish ideal for tapas. It is a sweet and sour eggplant appetizer.

Ingredients

• 3 eggplants
• 4 strips of white celery
• 2 onions
• 3 tomatoes
• Olives
• Capers
• Salt
• Sugar
• Olive oil

Preparation

We fry the eggplant cubes in a pan with a couple tablespoons of olive oil

Separately in another bowl braise the sliced onions, add the celery, cut into 1 cm. piece. Add the olives, pitted and halved (for example), also capers.

Cover and let simmer for a while. Then add chopped peeled tomatoes and eggplants and fries.


Remove from heat and place in a deep salad bowl or fountain, add salt, 2 or 3 tablespoons sugar (to taste) and olive oil 2 or 3 tablespoons (to taste too).

Let stand at room temperature.

Comments Recipe

This dish of Sicilian origin is ideal for tapas or to accompany rice.