The Best Sicilian Eggplant Caponata - The Taste Edit

Name: The Best Sicilian Eggplant Caponata - The Taste Edit
Ingredients: 2 large eggplants, chopped into ½ inch cubes; about 375 gr tomato passata (puree); ½ large white onion, diced; 100 gr green olives, chopped; 2 celery sticks (no leaves), diced; 3 or 4 peppers (red or green), chopped into ½ inch pieces; a handful of pine nuts; a handful of capers (in salt, rinsed); Golden raisins (as many as one wants); 1 and ½ tablespoons white vinegar; 3 teaspoons of honey; extra virgin olive oil; salt

"This eggplant caponata recipe is the perfect antipasti. We brought this easy eggplant recipe from our visit to Sicily at the beautiful Don Venerando villa...."

INGREDIENTS

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2 large eggplants, chopped into ½ inch cubes

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about 375 gr tomato passata (puree)

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½ large white onion, diced

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100 gr green olives, chopped

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2 celery sticks (no leaves), diced

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3 or 4 peppers (red or green), chopped into ½ inch pieces

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a handful of pine nuts

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a handful of capers (in salt, rinsed)

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Golden raisins (as many as one wants)

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1 and ½ tablespoons white vinegar

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3 teaspoons of honey

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extra virgin olive oil

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salt

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