Sicilian Caponata

Regional name: Capunata Siciliana

Ingredients

Servings 6

• 6 eggplants
• 6 peppers
• green olive, pitted
• 1 celery
• 2 tablespoons capers
• 1 onion
• 6 canned tomatoes, diced
• 2 tablespoons sugar
• white wine vinegar
• salt
• olive oil

Preparation

25 minutes preparation + 10 minutes cooking

Put into a saucepan vegetables cut into rather large cubes, capers, finely sliced onion, salt, oil, olives and sugar. Put the lid on and leave to cook over very high heat.

Once cooked, add vinegar and allow to evaporate over high heat. The dish can be served straight away. It makes an excellent side dish.