How to make the Real Sicilian Caponata - Rossella's Cooking with Nonna

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still flavorful.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a cost-effective alternative with a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be a more affordable sweetener.

Cut the eggplant into cubes.

Place the cubed eggplant in a colander, sprinkle with salt, and let it drain for about 10 minutes.

Rinse the eggplant and pat dry.

Heat a mixture of vegetable oil and a little olive oil in a large skillet until hot.

Fry the eggplant in the oil until golden brown, which takes a few minutes.

Remove the fried eggplant and place it on paper towels to absorb excess oil.

In a saucepan, add about an inch and a half of water and salt, and bring it to a boil.

Add the celery to the boiling water and cook until tender, about 3-5 minutes.

Drain the celery and add it to the skillet with the fried eggplant, along with the olives and capers.

Add crushed tomatoes, balsamic vinegar, and sugar to the mixture; stir to combine.

Simmer the mixture for a few minutes to meld the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary