Summer is coming and one of the tastiest dishes in Sicily is the Caponata with aubergines. The word “caponata” derives from “capone“, a high-quality fish with a fine meat, that was served in ancient times at the tables of the Sicilian aristocracy, topped with sweet and sour sauce. The Caponata of aubergines is a very tasty dish made with eggplants, enriched with Giarratana onions and capers from Salina; it is dressed with tomato sauce, celery, olives and sweet and sour sauce, served as an appetizer or side dish, combined with toasted bread! What a taste!

 

The Caponata with aubergines is a Sicilian dish served as an appetizer or side dish to be enjoyed together with toasted bread.

INGREDIENTS for 6 people:

– 1 kg of dark and long Eggplants

– 100 gr of Salina capers

– 100 gr of olives

– 1 sprig of celery (better if only the stems)

– 3 big Giarratana onions

– 1 kg of peeled and chopped tomatoes

– 2 tablespoons of sugar

– 100 g of almonds

 

Directions:

Cut the eggplants in regular cubes and leave them in salted water for an hour. Fry the eggplants, then boil the chopped celery in some water and keep them aside. Meanwhile, cook the tomatoes with the onions and basil. Subsequently, fry the Giarratana onion, add the Salina’s capers and the pitted green olives, then add the tomato sauce. Once drained, add the celery, the vinegar, the sugar and finally the eggplants.

Toast and crush the almonds and use them to decorate the dish.