Caponata siciliana

Ingredients

Check you have the quantities below.

• 2 medium, diced eggplant
• 4 tbsp olive oil
• 1 medium, chopped onion
• 2 stalks, chopped celery
• 1 cup crushed tomatoes
• 1/3 cup, sliced green olives
• 2 tbsp capers
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1 tsp salt

Let’s make it

1. Cook the eggplant in 2 tbsp oil over medium heat until browned and soft, about 10 minutes. Set aside.
2. In the same pan, cook onion and celery in the remaining oil for 5 minutes.
3. Add tomatoes, olives, capers, vinegar, sugar, salt, and the eggplant. Simmer 15 minutes.
4. Cool slightly before serving warm or at room temperature.