Sicilian Caponata

Method

1. 01

   Step 1

   Heat oven to 220°C. Toss eggplant with 40 ml oil and roast for 25 minutes, turning once.

2. 02

   Step 2

   Soften onion and celery in the remaining oil in a wide pan for 8 minutes.

3. 03

   Step 3

   Add tomatoes, olives and capers and simmer 10 minutes.

4. 04

   Step 4

   Stir vinegar and sugar together, add to the pan with roasted eggplant and salt, and simmer 5 minutes.

5. 05

   Step 5

   Cool slightly before serving so the sweet-sour flavor settles.