Any restaurant, any home, any place in Palermo will have a Sicilian Caponata recipe at hand with delightful combinations to enjoy this dish in so many ways.
There are so many variations on Sicilian Caponata and believe me they do differ. I have had all sorts of combinations, artichoke, apple and pumpkin, swordfish, potato and capsicum. It goes well with just about anything and you can eat it hot, cold or at room temperature.
The caponata is best served after being left for a few hours so that the flavours can all come together. It is often made the day before.
Makes about 1kg but will keep for 2 weeks in the fridge and months in the pantry if bottled when hot.
• 2 white onions, sliced thinly
• 400g celery stalks, sliced
• 700g eggplant diced into 2 cm cubes and salted
• 1 ½ cups of tomato paste
• 100g capers, rinsed
• 200g green olives, deseeded
• 30g sugar
• 4 tbsps. white wine vinegar
• 10 basil leaves