Sicilian Caponata

CAPONATA IS best when served at room temperature. Fry the vegetables separately to preserve their individual flavours.

Vegetable Oil 2 Tbs

Zucchini 2, diced

Eggplant 2, diced

Bell Pepper 2, diced

Olive Oil 2 Tbs

White Onion

1, finely chopped

Celery 1 stalk, finely chopped

Black Olives ¼ cup

Capers 1 Tbs

Pine Nuts 2 Tbs

Golden Raisins 2 Tbs

Sugar 1 Tbs

White Vinegar 1 Tbs

Salt to taste

1 ADD the vegetable oil to a hot pan and fry the zucchini, eggplant and peppers in batches, being careful not to move the pan to disturb the water inside the vegetables. When complete set aside.

2 ADD the olive oil to a hot pan and brown the onion and celery.

3 ADD the olives, capers, pine nuts, raisins and sugar. Wait a second and then add the vinegar and the fried vegetables. Season with salt.

4 SET aside to cool.