Photograph of the finished Caponata siciliana

Italy · Cà tím om chua ngọt kiểu Sicily

Caponata siciliana

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.3 lb
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Green olives Green olives 2.8 oz
  • Photograph of Caper buds Caper buds 1.1 oz
  • Photograph of Wine vinegar Wine vinegar ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.3 oz

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.

Start cooking