Sicilian aubergine Caponata with Sicilian cheeses

08/03/2013 - A recipe by our colleague Daniela!

Ingredients for 4 people:
- 500 grams of eggplant
- 1 tbsp capers "Arconatura"
- 1 red onion
- 10 Nocellara del Belice olives "Arconatura"
- 60 g celery
- 100 g peeled tomatoes "Masseria Dauna"
- 2 tsp cherry tomato Capuliato "Casa Morana"
- 200 g chopped tomatoes "Masseria Dauna"
- 1/2 cup balsamic vinegar 2 Gold Medals "Giuseppe Giusti"
- 1 teaspoon of sugar
- Pistachios
- Extra Virgin Olive Oil "Frantoio Franci"
- Chili "Arconatura"
- Sicilian almonds
- Sicilian cheese: Primo Sale, Caciocavallo and caciotta "Caseificio Poma"

Articolo tratto da: Daniela for OIP

A recipe by our colleague Daniela!

Ingredients for 4 people:
- 500 grams of eggplant
- 1 tbsp capers "Arconatura"
- 1 red onion
- 10 Nocellara del Belice olives "Arconatura"
- 60 g celery
- 100 g peeled tomatoes "Masseria Dauna"
- 2 tsp cherry tomato Capuliato "Casa Morana"
- 200 g chopped tomatoes "Masseria Dauna"
- 1/2 cup balsamic vinegar 2 Gold Medals "Giuseppe Giusti"
- 1 teaspoon of sugar
- Pistachios
- Extra Virgin olive Oil "Frantoio Franci"
- Chili "Arconatura"
- Sicilian almonds
- Sicilian cheese: Primo Sale, caciocavallo and caciotta "Caseificio Poma"

Cut the eggplant into 2cm slices and season with salt. Place in a colander, with a weight on top and drain for two hours. Wash the eggplants, dry and chop. Fry in a little extra virgin olive oil and drain on kitchen paper.

Fry the chopped onion, chopped celery and crumbled chili in some olive oil. Add olives, tomatoes, Capuliato, the tomato pieces, the capers and some pistachios and simmer for 10 minutes.

Add the eggplant, balsamic vinegar, sugar and salt and stir well.

Serve with Sicilian cheese and almonds: Primo sale, Caciotta and Caciocavallo.

Recommended wine: Cusumano Nero d'Avola