Caponata is a classic Sicilian sweet & sour recipe. There are, as with all Sicilian recipes, many versions of it. This is my favourite one and I like to serve it in a cruncy pagnotta bread.
2 stalks celery
2 tablespoons of capers
2 tablespoons of pine nuts
1 tablespoons of raisins (previously soaked in dry marsala wine)
1 cup tomato sauce (or 1 spoon tomato paste dissolved in half cup of water)
1/2 cup of white vinegar
2-3 spoons sugar
Oil for frying
Fresh mint leaves
Salt and Pepper to taste
Rinse the eggplant, remove the stem and cut into cubes. Fry in hot oil and place on kitchen paper to drain.
Sauté the chopped celery and onion in a pan using e.v. olive oil. When the celery and onion are already soft , add the fried eggplant, capers, raisins, pine nuts, mint and tomato paste/sauce. Season with salt and pepper and cook for about 10 minutes.
Then add the sugar and pour in the vinegar. Let the vinegar evaporate and add some fresh mint leaves before serving.
This dish is best appreciated when served cold.