Sicilian Caponata

Ingredients

• 3 Eggplants (approx. 300g.)
• 3 stalks Celery (approx. 100g.)
• 1/3 cup Capers (approx. 70g.)
• 1 1/8 cups Green olives, pitted (approx. 200g.)
• 1 3/4 cups Yellow Onion, chopped (approx. 90g.)
• 2/3 cup Tomato purée (approx. 150g.)
• 1/3 cup Blond Cane Sugar (approx. 66g.)
• 1/4 cup Red Wine Vinegar (approx. 60g. )
• 1 handful Basil
• 1/2 tsp Cacao powder
• Extra-virgin Olive oil
• 3/4 to 1 cup Warm Water (approx. 200mL.)

Instructions

1. 1

   Cut the aubergines into small pieces, sprinkle them with salt and let them drain for 10 minutes to remove the bitter taste. Fry them in abundant hot oil and leave them to drain thoroughly. Reserve aside.

2. 2

   Cut the onion into thin slices and cook them until golden in a pan on medium heat.

3. 3

   Cut the celery into cubes and boil it for 3-4 minutes. Then, add it to the onion.

4. 4

   Add the capers and pitted olives into the pan.

5. 5

   Finish the preparation of the sauce by adding the tomato paste, vinegar, sugar, and the warm water. Cook everything, stirring frequently, for about 20 minutes over low heat.

6. 6

   When cooked, add the fried aubergines and let them cook for just a few minutes, then sprinkle with chopped basil. Serve the caponata after it has cooled for half an hour on a bruschetta.