Traditional Sicilian Caponata

5 steps. Take it one step at a time.

1. 01

   Heat half of the olive oil

   Heat half of the olive oil in a large skillet over medium-high heat. Add the cubed eggplant in batches and fry until golden brown and tender. Remove and set aside on paper towels to drain.

   12 min
2. 02

   Add the remaining oil

   In the same skillet, add the remaining oil. Sauté the chopped onion and celery until softened and translucent, about 5-7 minutes.

   7 min
3. 03

   Stir in the minced garlic, olives, capers, and pine nuts

   Stir in the minced garlic, olives, capers, and pine nuts. Cook for another 2 minutes until fragrant.

   2 min
4. 04

   Add the tomato sauce, red wine vinegar, and sugar

   Add the tomato sauce, red wine vinegar, and sugar. Return the fried eggplant to the skillet and season with salt and pepper. Stir well to combine.

5. 05

   Reduce heat to low and simmer

   Reduce heat to low and simmer for 10-15 minutes, allowing the sauce to thicken and the eggplant to absorb the flavors.

   15 min