The Sicilian Caponata

The Sicilian "Caponata"

Main dish of Sicilian culinary tradition , the Sicilian Caponata is a widespread poor dish , made from fried vegetables (mostly eggplants ) and seasoned with tomato sauce . Let's see how to prepare it .





 
Ingredients for 4 people:1 kg aubergines ;2 onions ;1 stalk of celery ;200 grams of pitted olives ;500 grams of tomatoes ;50 grams of capers ;60 grams of pine nuts ;1 tablespoon sugar ;half a cup of white vinegar ;*. basil ;*. extra virgin olive oil ;* salt .

preparation

First wash and cut the eggplant into small cubes and leave them in salt to allow  to lose it's bitter pulp .In a frying pan Fry the onions in olive oil, then add the celery cut into strips , capers , pine nuts and olives : let it go for 10 minutes.Add the diced tomatoes , and cook for another 20 minutes. Meanwhile drain eggplant and fry in part in plenty of oil : use a large pan , in which we will go later to add the rest of the ingredients.Mix everything and cook at very low heat . Finally we are going to add sugar and vinegar , giving the characteristic note of the ingredients and sour . Let cool and serve with basil leaves .
The Sicilian Caponata lends itself to countless variations on the theme in Sicily is not uncommon to be able to enjoy with the addition of fried peppers , seasonal vegetables or fish as the dormouse .
Serves : 4 people ;Difficulty: Easy ;Preparation time: 30 minutes ;Total cooking time : 45 minutes ;Cost: average .