Sicilian Caponata – Pickled Vegetables

Rinse the melanzani, cut into cubes, sprinkle with 1 tbsp. salt and leave for about an hour. Rinse the salt under cold water, rub dry with kitchen roll.

Heat olive oil in a frying pan, add coarsely chopped onion, diced bell bell pepper and celery in strips. Sauté over medium heat for 5 minutes until soft. Add the diced eggplant and sauté repeatedly for another five minutes. Drain the tomatoes and add to the vegetables with the sugar, vinegar and crushed garlic. Cut the olives into strips and add to the vegetables with the capers. Continue to simmer on low heat for 15 minutes until most of the liquid is reduced. Season to taste with salt and freshly ground pepper.

Serve as an entrée or possibly as a side dish.

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