A traditional Sicilian dish made with eggplants, tomatoes, olives, and capers, perfect as a side dish or a main course with crusty bread.
Preparation time
40min
Cooking time
35min
Ingredients
4 Servings
- 30 g capers
- 2 stalks celery
- 2 eggplants
- 10 g fresh basil
- 100 g green olives
- 60 ml olive oil
- 1 onion
- 2 g pepper
- 30 ml red wine vinegar
- 5 g salt
- 15 g sugar
- 400 g tomatoes
Directions
Step 1
Cut the eggplants into 1-inch cubes and sprinkle with salt. Let sit for 30 minutes to draw out the moisture. Rinse and pat dry.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, and cook until softened, about 5 minutes.
Step 3
Add the eggplant cubes to the skillet and cook until browned and tender, about 10 minutes.
Step 4
Stir in the diced tomatoes, green olives, capers, red wine vinegar, and sugar. Season with salt and pepper.
Step 5
Simmer the mixture for about 20 minutes, stirring occasionally, until the flavors have melded together.
Step 6
Remove from heat and stir in the chopped fresh basil. Serve warm or at room temperature.