SICILIAN CAPONATA

YOU WILL NEED: 

• 1 eggplant 

• 1 tablespoon salt 

• ½ cup oil 

• 1 onion 

• 2 red peppers 

• 1 stick celery 

• 400g can of peeled tomatoes 

• 2 tablespoons brown vinegar 

• 1 tablespoon sugar 

• 1 clove garlic 

• 8 black olives 

• 1 tablespoon capers salt, pepper

SICILIAN CAPONATA RECIPE:

Cut washed eggplant into 1cm ( in ) cubes. Sprinkle with salt, mix well, let drain in a colander for 1 hour, rinse under cold running water, pat dry.

Heat oil in a large pan, add peeled, roughly chopped onion, diced peppers, and sliced celery. Cook over moderate heat for 5 minutes, stirring. Add eggplant and cook a further 5 minutes, stirring.

Push tomatoes and their liquid through a sieve, add to the pan with vinegar, sugar, and crushed garlic, and cook for 2 minutes longer.

Add sliced olives and capers, and stir well. Simmer uncovered over moderate heat for 15 minutes or until most of the liquid has evaporated. Season with salt and pepper. This also makes an excellent vegetable accompaniment.

Also Read: BEANS WITH TOMATO