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Sicilian Caponata

Sicilian Caponata
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Servings
4 people
Servings
4 people
Sicilian Caponata
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Dice the eggplant into even size pieces.
  2. Heat a few tablespoons of olive oil in a large, thick-bottomed pan until it starts to give off its fragrance.
  3. Add the eggplant. Cook until the eggplant is soft and starts turning golden brown.
  4. Transfer the eggplant into a bowl.
  5. Cook the onions in the same pan until soft.
  6. Add the chopped celery stalks and leaves, capers, garlic and peppers. Stir until everything is tender, about 10 minutes.
  7. Add the cooked eggplant, salt, pepper, red pepper flakes and shredded basil to the pan and cook, stirring gently for another 5 – 10 minutes.
  8. Add the vinegar and sugar. Cook for another five minutes to take the edge off the vinegar.
  9. Add the pine nuts and fold.
  10. Top with fresh basil and a drizzle of traditional balsamic on top.
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