Eggplant Caponata

Ingredients

• 1 unitEggplant
• 1 as neededOil for frying
• 1 unitRed onion
• 1 unitBay leaf
• 2 stalksCelery
• 1 as neededPitted green olives
• 2 unitsTomatoes
• 1 as neededFresh basil
• 1 tablespoonCapers
• 1 tablespoonRaisins
• 1 tablespoonPine nuts
• 1 tablespoonSugar
• 2 tablespoonsWater
• 2 tablespoonsWhite wine vinegar

Directions

1. 1

   Cut the eggplant into cubes and fry it in hot oil until golden. Remove and place on paper towels to drain excess oil.

2. 2

   In a large pot, sauté the chopped red onion with the bay leaf until soft.

3. 3

   Add the chopped celery and pitted green olives to the pot and sauté for a few more minutes.

4. 4

   Incorporate the chopped tomatoes and fresh basil, mixing well.

5. 5

   Add the capers and raisins, mixing all the ingredients in the pot.

6. 6

   Return the fried eggplant to the pot and mix gently with the other vegetables.

7. 7

   Add the pine nuts and mix again.

8. 8

   In a small pot, mix the sugar, water, and white wine vinegar. Bring to heat until the sugar dissolves, creating a sweet and sour sauce.

9. 9

   Pour the sweet and sour sauce over the vegetables in the pot and mix well. Let cook over low heat for a few minutes so the flavors combine.

10. 10

    Serve the caponata in a dish, garnished with more fresh basil, and enjoy this Sicilian delight.