THE SICILIAN CAPONATA
Black eggplant (preferably long and thin)
Capers, drained of salt
Peanut oil for frying
Extra virgin olive oil
This is a recipe that reminds us one of the famous “diatribe” on what came first, the chicken or the egg: Sicilian “Caponata”. It’s a renowned recipe of both Sicilian and Jewish cuisine, which demonstrates how the two cultures got close and merged in unique and unforgettable dishes. The following recipe obviously comes from the Jewish tradition.
Dice the eggplant into cubes. Toss the eggplant with some salt, place it in a colander under a weight and let it sit. Rinse and dry the eggplant.
Cook the diced celery in boiling water.
Fry the eggplant slices golden crisp and drain on a paper towel.
Cook thinly-sliced onions in extra virgin olive oil, add tomatoes (peeled and without seeds; or use tomato sauce), capers, olives, then add the eggplant slices. Add sugar, vinegar and roasted pine nuts.
Sauté and serve at room temperature.
Recipe by Daniela di Veroli