A dish you can’t refuse: Sicilian Caponata 😋 

One popular belief is that the name "Caponata" comes from "capone," a local type of fish [not Al Capone 😆] that was originally served with a sweet and sour sauce in aristocratic homes.
Over time, the fish was replaced with the more accessible eggplant, making the dish popular among all social classes.
Don’t tell the Don your recipe is better than his!
INGREDIENTS:
• 500g | 17.6oz eggplant
• 1L | 35.2fl oz sunflower oil
• 400g | 14.1oz cherry tomatoes
• 200g | 7.1oz celery
• 80g | 2.8oz green olives
• 80g | 2.8oz pine kernels
• 1 tbsp capers
• 1 onion
• 40ml | 1.41fl oz water
• 2 tbsp apple cider vinegar
• 2 tbsp tomato paste
• 2 tbsp sugar
• 12 leaves fresh basil
• extra virgin olive oil
• sea salt to taste
STEP by STEP:
1. Dice the eggplant, cut cherry tomatoes in half or quarters if they are large ones, slice celery, chop onion finely and green olives roughly, wash your capers thoroughly, especially if they are preserved in salt
2. Heat up sunflower oil and fry the eggplant until golden brown, when drained dab them well on kitchen paper
3. In a pan toast the pine kernels with extra virgin olive until golden brown, then set aside
4. In a different pan sizzle the onion with some extra virgin olive oil until golden brown, then add the water together with celery, capers, olives, toasted pine kernels and cherry tomatoes
5. Stir thoroughly, add sea salt and let it cook for 15 minutes, stirring every so often
6. Mix the tomato paste with sugar and apple cider vinegar to create a sweet and sour sauce, then add it to the pan together with the fresh basil leaves
7. As last, add the fried eggplant to the pan and mix thoroughly
8. Let it rest overnight for the flavors to really blend together… then enjoy! 😋
#HomemadeCaponata #SweetAndSourfood #SicilianRecipes #EggplantDish #ASMRrecipe #veganfood #ItalianFoodHarmony
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