Name: Sicilian Caponata with San Marzano Tomatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italain
Ingredients: 2 large aubergines; 200g San Marzano Tomatoes; 3 tbsp Extra Virgin Olive Oil 1lt; 1 celery stalk; 1 small onion; 2 tbsp capers; 60g green olives; 1 tbsp vinegar; 1 tsp sugar; salt

Sicilian Caponata with San Marzano Tomatoes

Agostino Fraschetta

Servings

6

Prep Time

25 minutes

Cook Time

35 minutes

Cuisine

Italain

Ingredients

2 large aubergines
200g San Marzano Tomatoes
3 tbsp Extra Virgin Olive Oil 1lt
1 celery stalk
1 small onion
2 tbsp capers
60g green olives
1 tbsp vinegar
1 tsp sugar
salt

Directions

Cut the aubergines into cubes and salt them lightly for 20 minutes.
Pat them dry and fry or sauté them until golden.
In another pan, cook the onion and celery gently in olive oil until softened.
Add the San Marzano Tomatoes and cook for a few minutes.
Stir in the capers, olives, vinegar and sugar.
Add the aubergines back to the pan.
Simmer gently until everything is well combined and glossy.
Let the caponata cool slightly before serving.
It can be served warm or at room temperature.

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