Sicilian Caponata
Eggplants were introduced into Sicily by the Arabs, and since have been sliced, diced and baked into the Sicilian cuisine. This delicious recipe for eggplant are served over bruschetta, a toasted slice of bread. The protagonist ingredient is a light dusting of unsweetened cocoa powder added at the end.
Ingredients
Instructions
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Place the eggplant cubes on paper towels and sprinkle them with salt all over. Allow to sit for 1 hour, then, using other paper towels, dry them off.
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Heat the oil in a skillet until hot but not smoking and sauté the eggplant cubes until golden brown. Remove and drain on paper towels. Add the chopped celery and fry it in the same oil until it is golden, then remove and drain on paper towels. Repeat with the onion until it is soft, then add the tomato. Cook for about 10 minutes, stirring frequently.
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In a saucepan, combine the sugar and vinegar and heat them. Add the capers and olives and simmer for about 10 minutes. Add in the eggplant, celery and onion/tomato mixture. Simmer for about 5 minutes, then remove from the heat and allow to stand for about an hour.
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Serve at room temperature.