EGGPLANT CAPONATA – ORIGINAL RECIPE FROM SICILY

To prepare eggplant caponata blanch coarsely chopped onions, chopped celery, olives, capers in hot water and boil for 5 minutes.

Drain all ingredients and brown them with olive oil, add tomato paste, add sugar, dilute with vinegar and cook slowly. Season with salt and pepper.

Cut eggplant into cubes and place in salt and water to drain, dry and fry. Arrange them inside an oven dish, pour the prepared sauce and stir gently, at the end add bitter cocoa.

If you like, you can decorate your eggplant caponata with chopped egg yolks and egg whites and add chopped parsley.

If you want to learn about the origins and history of caponata read our article