Sicilian Caponata with Eggplants & Capers

Ingredients

• 1/2 tablespoon Olive Oil
• 2 pieces Onions (medium or 1 large onion)
• 3 pieces Eggplant (medium)
• 1 1/2 tablespoons Olive Oil
• 1 piece Bell pepper
• 2 sticks Celery Stalk
• 2 tablespoons Cappers (in vinegar)
• 2 tablespoons Sweet chili sauce
• Salt

Instructions

1. 1

   Prepare the Vegetables: Wash and chop all your vegetables into small cubes. Set aside.

2. 2

   Cook Onions: In a large pan, heat ½ tablespoon of olive oil over medium heat. Add the diced onions and a pinch of salt. Cook until the onions are golden brown.

3. 3

   Season Well: Remember to season each ingredient as you add it to the pan. This enhances the flavor of each component.

4. 4

   Add Eggplant: Incorporate the cubed eggplant into the pan. Season lightly, drizzle with 1 ½ tablespoons of olive oil, and cook on medium to high heat. Stir occasionally.

5. 5

   Introduce More Veggies: Once the eggplant begins to soften and brown, add the diced bell pepper and celery. Cook for an additional 5 minutes, seasoning with a little more salt.

6. 6

   Add Capers and Sauce: Stir in the drained capers and sweet chili sauce. Cook for about 7 minutes until all vegetables are tender. Adjust salt to taste.

7. 7

   Serve Chilled: Let the caponata cool down, then refrigerate. Serve cold with focaccia or toast for an authentic Sicilian appetizer. Consider adding olives, cheese, or cold cuts to complement the dish.