Sicilian Caponata
This Sicilian Caponata is the Palermo classic: silky fried eggplant folded into a glossy agrodolce of tomato, celery, onion, briny green olives, and salt-packed capers, brightened with white wine vinegar and a whisper of sugar. Pine nuts and raisins round out the sweet-sour balance. Rested overnight and served at room temperature, it is one of the most complete flavors in Sicilian cooking.
- Time: 85 min
- Servings: 6
Source: Woo Destinations
Ingredients
- firm eggplant
- coarse sea salt
- extra virgin olive oil
- stalks celery
- large yellow onion
- green olives
- salt-packed capers
- tomato passata
- white wine vinegar
- granulated sugar
- pine nuts
- golden raisins
- flaky sea salt
- fresh basil leaves