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These sweet and sour marinated vegetables have Sicilian origins. Serve as a side dish or slather on some thick crusty Italian bread.
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 6
- Recipe cuisine Italian
Cut the eggplants into cubes and leave them for an hour on a tray, covered with coarse salt.
Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
Dice the celery and boil it for 4 minutes to make it more tender.
In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
Add the tomato sauce, vinegar and sugar.
Then add the fried eggplants and let it absorb the flavours for a few minutes over a very low flame.
Give the pan a shake from time to time so that nothing sticks to the bottom.
Heat the oven and toast the almonds for about 5 minutes. Check salt and add more if needed.
Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.
Wine pairing: Grillo