Authentic Sicilian Caponata #soyboy #cooking #veganrecipes #plantbased #food #recipe #vegan #sicily

A Sicilian classic made with fried eggplant, tomatoes, celery, olives and capers, finished with the traditional sweet-and-sour balance of red wine vinegar and sugar. Serve it at room temperature with toasted bread — and it tastes even better the next day.

Ingredients

* 1 kg eggplant, cut into cubes
* 2 celery stalks, chopped
* 1 large or 2 medium onions, finely chopped
* 200 g passata rustica
* 100 g green olives, pitted
* 30 g capers, drained and rinsed
* 3 tbsp red wine vinegar
* 2 tbsp sugar
* Extra virgin olive oil
* Salt
* Black pepper
* Fresh parsley, to finish

Method

Salt the eggplant and leave it in a colander for 30–45 minutes. Rinse, pat very dry with paper towels, then fry in hot oil until deeply golden. Transfer to paper towels to drain.

Blanch the celery in salted boiling water for 3–4 minutes, then drain.

Sauté the onion in a large pan until soft. Add the celery and cook for another 2–3 minutes, then add the tomatoes and simmer for about 10 minutes.

Add the olives, capers, and cook for another 5 minutes.

Mix the red wine vinegar with the sugar, pour it into the pan and cook for 2–3 minutes. Add the fried eggplant and gently fold everything together without breaking up the pieces.

Finish with fresh parsley and let the caponata cool before serving. For the best result, refrigerate overnight and bring it back to room temperature before eating.

#SicilianCaponata #VeganRecipes #ItalianFood #EggplantRecipes #SoyBoy

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