A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.
Ingredients:
Eggplant - 1.1 lb (500 g)
Celery - 7 oz (200 g)
Onion - 3.5 oz (100 g)
Tomatoes - 14 oz (400 g)
Capers - 1 oz (30 g)
Black olives - 1.8 oz (50 g)
Red wine vinegar - 1.7 fl oz (50 ml)
Sugar - 1 oz (30 g)
Olive oil - 2 fl oz (60 ml)
Instructions
Cut the eggplant into cubes, place them in a colander, and sprinkle salt over them. Let them drain.
Rinse the eggplant under cold water and pat dry with paper towels.
Heat the olive oil in a frying pan and fry the eggplant until brown. Remove and set aside.
In the same pan, sauté the chopped onion and celery until soft.
Add the diced tomatoes and cook for a few minutes until they break down.
Add red wine vinegar, sugar, capers, and black olives. Simmer for 5-10 minutes.
Add the fried eggplant to the pan and mix well.
Simmer for another 10-15 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Serve as a main course or side dish.
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