Caponata

Sicilian eggplant dish with olives and capers.

Ingredients

• 2 medium eggplant
• 4 medium tomatoes
• 0.5 cup green olives
• 2 tbsp capers
• 3 tbsp red wine vinegar
• 2 stalks celery
• 0.5 cup pine nuts

Method

1. Cube eggplants and soak in salted water for 15 minutes.
2. Sauté celery, tomatoes, olives, and capers in olive oil.
3. Add drained eggplant and continue cooking.
4. Stir vinegar and pine nuts; simmer until cooked.
5. Cool before serving or refrigerate overnight.

Chef's tips

• Balance sweet and sour flavors
• Serve with crusty bread