Caponata di melanzane

GialloZafferano’s selected caponata di melanzane follows a Sicilian eggplant side dish with a sweet-and-sour dressing. Fried eggplant combines with celery, white onion, tomato, green olives, capers and toasted pine nuts.

Onion and celery are sliced, and the brined olives are pitted. The eggplant is washed, dried and cubed, while the tomatoes are also cut into pieces and the pine nuts toast until golden.

Eggplant fries in its own olive-oil bath, then drains on absorbent paper. A separate oil quantity starts the onion and celery before desalted capers, olives, the toasted pine nuts and tomatoes join them.

A dressing mixes white-wine vinegar, tomato paste and sugar. It enters the cooked vegetables with salt, and the mixture cooks briefly before the fried eggplant and abundant basil are folded through.

The completed caponata is transferred to a dish and refrigerated. The recipe serves the whole preparation cold or at room temperature, bringing together soft eggplant, aromatic vegetables and the dressing’s sweet and acidic notes.