Traditional Sicilian Caponata

Prepare the Eggplant: Sprinkle the eggplant cubes with salt and place them in a colander. Let them sit for about 30 minutes to draw out any bitterness. Rinse them well and pat dry with paper towels.

Cook the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté for 5-7 minutes, turning occasionally, until the pieces are golden brown and tender. Remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the remaining olive oil. Sauté the chopped onion and celery for about 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Make the Sauce: Stir in the chopped tomatoes, green olives, and capers. Add the red wine vinegar and sugar, and cook for 5-7 minutes, letting the tomatoes break down and the sauce reduce slightly.

Combine Everything: Add the cooked eggplant back into the skillet, mixing gently to combine. Simmer everything together for an additional 10-15 minutes, allowing the flavors to meld.

Finish and Serve: Taste and adjust the seasoning with salt and pepper as needed. If desired, stir in chopped fresh basil for extra flavor.

Serving and Storage Tips

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