lunch · vegan · vegetarian · gluten-free · dairy-free
Sicilian eggplant caponata
A sweet-and-sour stew of fried eggplant, celery, onion, tomato, olives and capers, finished with vinegar and a touch of sugar. Serve it as a dip with crisp flatbread or papadum.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Salt the eggplant 20 minutes, pat dry, and fry in 4 tbsp oil until golden. Set aside.
-
2
Soften the onion and celery in the remaining oil, add the garlic, then the tomatoes, and simmer 10 minutes.
-
3
Add the eggplant, olives, capers, vinegar and sugar and simmer 10 minutes more until thick.
-
4
Cool to room temperature, then stir in pine nuts and basil. Better the next day.
