Sicilian eggplant classic (Print Version)
# Ingredients:
01 -
3 medium eggplants, roughly 1 kg
02 -
2 large red onions, about 200 g total
03 -
150 g of celery stalks
04 -
40 g tomato paste
05 -
80 g green olives
06 -
30 g capers
07 -
20 g of golden raisins
08 -
20 g pine nuts
09 -
30 g white wine vinegar
10 -
30 g granulated sugar
11 -
25 g olive oil
12 -
Salt and freshly ground black pepper
13 -
Neutral oil for frying eggplants
# Instructions:
01 -
Slice the eggplants lengthwise into thick strips, then cut those strips into cubes.
02 -
In batches, fry the cubed eggplants in hot oil until golden.
03 -
Pit the green olives if necessary, then slice them into rings.
04 -
Chop the celery into small chunks and boil until it softens.
05 -
Finely dice the red onions into small pieces.
06 -
In a large pot, sauté the onions in a bit of olive oil until softened.
07 -
Add the boiled celery to the pot and mix everything together.
08 -
Stir in the tomato paste and cook while mixing well.
09 -
Add the capers, sliced olives, and raisins. Stir it all together.
10 -
Blend the sugar and vinegar and add to the pot. Let it cook on high heat for a bit.
11 -
Pour in some water, cover, and leave it on very low heat for an hour.
12 -
Stir in the fried eggplant cubes and toasted pine nuts just before serving.