Italian cuisine · Vegetable Dishes

Caponata

Sicilian braised aubergine with celery, olives and capers in a sweet-and-sour sauce.

Ingredients · for 4 servings

• 800 g aubergines
• 3 celery stalks
• 1 onion
• 400 g chopped tomatoes
• 100 g green olives
• 3 tbsp capers
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 150 ml olive oil
• 1 bunch basil
• Salt
• Pepper

Instructions

1. Dice the aubergines, salt them and let them draw water for 30 minutes, then pat dry.
2. Fry the cubes in batches in plenty of olive oil until golden brown and drain on kitchen paper.
3. Sweat the onion and celery in the same oil for 8 minutes until soft.
4. Add the tomatoes, olives and capers and let reduce for 15 minutes.
5. Stir in the vinegar and sugar and simmer uncovered for 5 minutes until the sauce is balanced sweet and sour.
6. Fold in the aubergines, season to taste and serve lukewarm or cold with basil.