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Caponata
4 serving
A Sicilian dish of eggplant and other vegetables served in an agrodolce sauce, typically as a side dish or appetizer. There are innumerable variations across Sicily, let alone Italy and the world.
Ingredients
Instructions
Instructions
10 minutes
1.
1.
Heat oil in a large pan over medium high heat. Fry eggplant, onion, and garlic for 10 minutes.
2.
Add vinegar and sugar and continue to fry, stirring frequently, until liquid reduces to a syrup. Add tomatoes, parsley, and cilantro. Simmer until tomatoes are soft, stirring occasional. Season with salt and pepper, adjusting to taste.
3.
Serve with capers, olive, and pine nuts.