Caponata (Sicilian Eggplant and Vegetables)
Italy
Published method, 4 steps.
Ingredients
- 2 ¼ pounds (1 kg) eggplant (aubergine)
- ½ pound (225 g) green olives packed in brine, pitted
- 6 ounces (170 g) salted capers, rinsed
- 1 ¼ (570 g) pounds celery ribs
- 1 cup tomato sauce (optional)
- ⅔ pound (300 g) onions
- ⅔ pound (300 g) tomatoes
- ⅓ cup vinegar
- 2 tablespoons sugar
- Basil
- ⅜ cup pine nuts
- Olive oil
- Salt
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