Caponata siciliana

Method

1. 1 Cut the eggplant into 2 cm cubes, toss with salt, let drain for 20 minutes, then pat dry thoroughly.
2. 2 Fry the eggplant in hot olive oil for 6 minutes until golden brown, then remove and drain.
3. 3 Sauté diced onions and celery for 5 minutes, then add sliced tomatoes, green olives, and capers.
4. 4 Pour in the wine vinegar and sugar, then simmer for 10 minutes until the sauce thickens and has a sweet and sour flavor.
5. 5 Return the eggplant to the pan, stir gently, and cook for another 5 minutes. Season with salt and pepper, then let it cool completely before serving.

With an appliance

• Air fryer 55 min

  Replace step 2: spray olive oil on the eggplant and fry at 200 degrees for 12 minutes, stirring at the 6th minute; in step 5, continue gently stirring the eggplant in the sauce in the pan to prevent the pieces from breaking.