A mix of vegetables cooked in sweet and sour tomato sauce
Appetizer, Side Dish
Authentic Italian Cuisine
Unpitted Green Olives
Rinsed under cold water
Fresh or canned
Apple Cider Vinegar
Vegetables Oil for frying
Extra Virgin Olive Oil
Fresh chopped Parsley
Salt & Pepper
Wash the eggplants, then trim and cut them into 1-inch cubes.
Place cubes in a colander and sprinkle them with 2 tbsp of salt.
Place a plate on top, a weight, and leave for an hour to remove the bitter moisture.
Wash and dice celery stalks.
Cook the celery in salted boiling water for about 15 - 20 minutes until it is tender but still firm then, drain and set aside.
Pit and cut in half the olives.
Rinse the capers under cold water.
Cut the onions into thin slices.
Rinse the cubes under cold water, squeeze them with your hands and dry with a clean cloth.
Fry the eggplant cubes in vegetable oil a few at a time until golden brown.
Place them into a colander with kitchen paper to absorb the excess oil and, set aside.
In a large pan over low heat, heat 4 tablespoons of Extra Virgin Olive Oil.
Add onions and brown until soft.
Add celery, capers, and olive. Stir and let cook for about 5 minutes.
Add chopped tomatoes, season with salt and pepper and,
Let cook for 25 - 30 minute adding a splash of water if necessary.
When the sauce is cooked and begins to thicken, add the eggplants
Stir well all the ingredient and continue to cook for 2 - 3 minutes.
Add sugar and vinegar into the pan.
Stir well and continue to cook for another 5 minutes.
Turn off the heat, adjust salt if necessary then sprinkle chopped parsley and stir.
Let the eggplant caponata to cool.
Serve lukewarm or cold.