Aubergine caponata alla SICILIANA


  • 4 aubergines
  • 2 onions
  • 2 large tomatoes
  • 100g of pickled green olives
  • 50g of unsalted capers
  • 2 celery hearts
  • 2 spoonfuls of sugar
  • Half a glass of wine vinegar
  • Olive oil


Cut the aubergines into cubes with their skins, put them into a colander, cover them n salt, press them down with a saucepan lid with a weight on top; leave them like this for an hour (so that they lose their bitter liquid). Slice the onions thinly and stir fry them in oil. When they become transparent, add the peeled tomatoes without seeds and cut into small pieces. After a few minutes, add to the sauce the olives (cut into pieces), capers, celery hearts well washed and also cut into pieces. Taste for salt and cook on a medium heat. Rinse the aubergines briefly in running water, dry them and fry them. Put them into the sauce and cook for a few more minutes. Add the sugar and vinegar; stir and leave to cool.
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