Eggplant Caponata is a traditional Sicilian dish that has been enjoyed for centuries. This delicious and hearty vegetable stew is made with eggplant, tomatoes, onions, celery, capers, olives, and vinegar, all cooked together until they form a flavorful and aromatic dish.
Heat the oil in a frying pan with a high side, add a few eggplants at a time and fry for a few minutes. When golden brown, drain with a skimmer and place on a tray lined with absorbent paper to remove excess oil, then set aside.
Stir, cover and simmer over low heat for 20 minutes. Add a pinch of salt if necessary, then add the sweet and sour sauce. Increase the heat to medium, stir, and cook until the vinegar smell has evaporated (about 2 or 3 minutes).
Turn off the heat and add the fried eggplants. Mix well. Your eggplant caponata recipe is ready! Place the caponata in an baking pan and leave to cool at room temperature.