Caponata (Sicilian eggplant relish)

 A classic sweet-sour vegetable dish from Sicily, served warm or at room temperature. Great on bruschetta, with grilled fish, or as part of an antipasto.

Ingredients

2 medium eggplants (diced)

1 large onion (sliced)

2 celery stalks (diced)

400 g canned tomatoes (or 4 fresh chopped)

3 tbsp capers (rinsed)

80 g green olives (pitted, chopped)

3 tbsp red wine vinegar

1 tbsp sugar

Olive oil, salt, pepper

Fresh basil (optional)

Method

1. Salt the diced eggplant for 30 min, rinse and pat dry.

2. Fry the eggplant in olive oil until golden, set aside.

3. In the same pan sauté onion and celery until soft.

4. Add tomatoes and simmer 10 min.

5. Return eggplant to the pan, add olives, capers, vinegar and sugar.

6. Cook on low 10 more min. Adjust sweet-sour balance.

7. Season, cool slightly, finish with basil if using.

Serving ideas

On toasted bread, with grilled swordfish or chicken or on an antipasto platter.