Sicilian Caponata

Instructions

1. Step 1

   Prepare the eggplant, onion, celery, garlic, olives, and basil as specified.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the pine nuts in a dry large skillet over medium heat. Stir until lightly golden, then transfer them to a small bowl.

   Timer: 3 min (fixed)

   Ingredients used: 35.0 gr Pine Nut

   Cookware: large skillet, small bowl, wooden spoon

3. Step 3

   Heat 4 tbsp (60 ml) olive oil in the skillet over medium heat. Cook the eggplant in batches with ½ tsp (3 gr) salt until browned and tender, transferring each batch to a large bowl.

   Timer: 14 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 60.0 ml Extra Virgin Olive Oil, 3.0 gr Salt

   Cookware: large bowl, large skillet, slotted spoon, wooden spoon

4. Step 4

   Add the remaining 2 tbsp (30 ml) olive oil to the skillet. Cook the onion and celery over medium heat until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Celery, 30.0 ml Extra Virgin Olive Oil, 180.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomato, olives, capers, vinegar, sugar, raisins, remaining ½ tsp (3 gr) salt, and black pepper. Simmer over low heat until thickened.

   Timer: 12 min (fixed)

   Ingredients used: 20.0 gr Caper, 120.0 gr Green Olive, 2.0 gr Ground Black Pepper, 40.0 gr Raisin, 60.0 ml Red Wine Vinegar, 3.0 gr Salt, 25.0 gr Sugar, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Return the cooked eggplant to the skillet and fold in the toasted pine nuts. Cook over low heat until the eggplant is coated and the flavors combine.

   Timer: 5 min (fixed)

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat and fold in the basil. Let the caponata cool to room temperature before serving.

   Timer: 30 min (fixed)

   Ingredients used: 15.0 gr Basil

   Cookware: large skillet, wooden spoon