This traditional Sicilian recipe is made of eggplant stewed with tomatoes, onions, capers,
and olives. The caramelized eggplant gives this dish a sweet and sour flavor.
Place the eggplant in a large colander. Sprinkle ½ teaspoon sea salt over Add the olive oil to a large pan over medium heat. When the oil starts Add the oregano, olives, capers, and tomatoes (with juices) to the pan. While the onions and tomatoes are cooking, combine the vinegar and Season the mixture to taste with salt and black pepper. Just prior to
the top and set the eggplant aside to rest for about an hour.
to shimmer, add the eggplant and sauté until it starts to turn golden
brown, about 5 minutes. Add the onions and continue sautéing until the
onions become soft.
Reduce the heat to medium-low and simmer for about 20–25 minutes.
sugar in a small bowl. Stir until the sugar is completely dissolved, then
add the mixture to the pan. Continue cooking for 2–3 more minutes or
until you can no longer smell the vinegar and then remove the pan from
the heat.
serving, top each serving with a sprinkle of chopped basil and toasted
pine nuts, if using. Store in the refrigerator for up to 3 days.
Servings 4 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the eggplant in a large colander. Sprinkle ½ teaspoon sea salt over
the top and set the eggplant aside to rest for about an hour.
Add the olive oil to a large pan over medium heat. When the oil starts
to shimmer, add the eggplant and sauté until it starts to turn golden
brown, about 5 minutes. Add the onions and continue sautéing until the
onions become soft.
Add the oregano, olives, capers, and tomatoes (with juices) to the pan.
Reduce the heat to medium-low and simmer for about 20–25 minutes.
While the onions and tomatoes are cooking, combine the vinegar and
sugar in a small bowl. Stir until the sugar is completely dissolved, then
add the mixture to the pan. Continue cooking for 2–3 more minutes or
until you can no longer smell the vinegar and then remove the pan from
the heat.
Season the mixture to taste with salt and black pepper. Just prior to
serving, top each serving with a sprinkle of chopped basil and toasted
pine nuts, if using. Store in the refrigerator for up to 3 days.
