How to make
Enjoy this simple masterpiece from the Italian cuisine reminiscent of ratatouille.
First, clean the vegetables, cut the eggplants, celery and cherry tomatoes into cubes, if they are very large, just cut them in half.
Put the eggplants in salted water to remove their bitter taste. Then, in a large pan, fry the eggplants in fat until they turn acquire an appetizing color. When done, strain well and place them onto kitchen paper.
Put the finely chopped onion in their place in the pan. As soon as it becomes transparent, add the pureed tomatoes, the halved tomatoes and leave them to boil for two or three minutes. Then add the pitted olives and capers.
Cook for three minutes on low heat. Finally, add the fried eggplants, fresh basil, sugar, vinegar and as much salt as you like.
Stir for another minutes and then the Sicilian Caponata is ready.
Sicilian Caponata can be served with focaccia or other Italian bread.
