Sweet and sour eggplant appetizer with olives and tomatoes.
Sicily's signature vegetable dish: eggplant, olives, and tomatoes in a sweet-sour sauce with vinegar and capers.
Serves 6
Fry diced eggplant in hot oil until golden; drain on paper.
Heat oil, add tomatoes, capers, vinegar, and sugar; simmer.
Add fried eggplant and olives to sauce; cook 5 minutes.
Let caponata cool to room temperature before serving.
Balance sweet and sour to taste
Serve at room temperature
Makes excellent leftovers
Add pignoli nuts
Include diced potatoes
Keeps well for 5 days in refrigerator.
Caponata reflects Sicily's complex history of sweet-sour Arabo-Norman cuisine.
It's served cold as an appetizer or side, similar to a salad.
Per serving · 6 servings total
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