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Sicilian Caponata

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Sicilian Caponata

Sicilian Caponata

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Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 3 chinese eggplants (or twice as many italian eggplants) diced
  • 3 tablespoons Secolari Basil Olive Oil (add an extra tablespoon if desired)
  • 1 large sweet onion diced
  • 3 stalks large celery including leaves
  • 2 roma tomatoes diced
  • 15 small capers (add five extra capers if desired)
  • 2 garlic cloves finely minced
  • 1 green pepper diced
  • 1 red pepper diced
  • 20 basil leaves (add thirty more leaves if desired)
  • 2 tablespoons Secolari Champagne Mimosa Vinegar
  • 1 tablespoon sugar optional
  • Secolari Roasted Garlic Sea Salt
  • freshly ground black pepper
  • red pepper flakes
  • 20 pine nuts toasted
  • Secolari Traditional Balsamic for drizzling

Instructions
 

  • Dice the eggplant into even size pieces.
  • Heat a few tablespoons of olive oil in a large, thick-bottomed pan until it starts to give off its fragrance.
  • Add the eggplant. Cook until the eggplant is soft and starts turning golden brown.
  • Transfer the eggplant into a bowl.
  • Cook the onions in the same pan until soft.
  • Add the chopped celery stalks and leaves, capers, garlic and peppers. Stir until everything is tender, about 10 minutes.
  • Add the cooked eggplant, salt, pepper, red pepper flakes and shredded basil to the pan and cook, stirring gently for another 5 – 10 minutes.
  • Add the vinegar and sugar. Cook for another five minutes to take the edge off the vinegar.
  • Add the pine nuts and fold.
  • Top with fresh basil and a drizzle of traditional balsamic on top.
Tried this recipe?Let us know how it was!

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