Caponata Siciliana

Serves 6 · 30 min prep · 40 min cook

Ingredients

• 2 lb eggplant
• 3 ribs celery
• 1 onion
• 1 cup tomato passata
• 1/2 cup green olives
• 3 tbsp capers
• 1/4 cup white wine vinegar
• 1-2 tbsp sugar
• for frying olive oil

Instructions

1. 1Fry eggplant; set aside. Cook celery and onion.
2. 2Add tomato, olives, capers; simmer.
3. 3Return eggplant; balance with vinegar and sugar.
4. 4Rest overnight; serve room temp.