Sicilian Caponata – Sweet-and-Sour Eggplant Stew

👨‍🍳 Method

1. 1
   Sprinkle salt over the zucchini and leave for 20 minutes, then rinse and dry well.

   Paper towels
2. 2
   Heat the olive oil in a skillet and fry the zucchini until golden, then transfer to a plate.

   ⚙ Pan-fryingStoveFrying panPlate

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   In the same pan, fry the onion and celery 5 minutes.

   Stove
4. 4
   Add the tomatoes and cook for 10 minutes.

   Stove
5. 5
   Add the vinegar, sugar and capers, stir and cook for 5 minutes.

   Stove
6. 6
   Return the zucchini to the pan, add the pine nuts and almonds and season with salt and black pepper.
7. 7
   Turn down the heat and simmer 10 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Let the caponata cool for at least 1 hour before serving: it's better at room temperature.