|Traditional Sicilian Caponata||| Print ||
Traditional Sicilian Caponata
Clean and cut eggplants, peel off some of the skin, and cut into square, 2 inch by 2 inch pieces.
Saute' olive oil and garlic (or onions). Put in tomato paste, sugar, basil and vinegar. Then allow sauce to cool to room temp, and add in capers, pine nuts and olives. Saute' eggplants in olive oil until cooked, then remove, and pat dry with paper towels.