Sicilian Sweet & Sour Vegetables
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Ingredients
3 eggplants
salt
pepper
4 sticks celery
6 TBSP olive oil
1 large onion, chopped
14 ounces chopped tomatoes (approximately 7 Roma tomatoes)
2-3 TBSP white wine vinegar
1 TBSP honey
2 TBSP capers
12 stoned green olives
1 TBSP pine nuts or flaked almonds, toasted (garnish)
2 hard boiled eggs, quartered (if you want to make it a richer dish) (garnish)
3 eggplants
salt
pepper
4 sticks celery
6 TBSP (90 ml) olive oil
1 large onion, chopped
400 grams chopped tomatoes (approximately 7 Roma tomatoes)
2-3 TBSP (30-45 ml) white wine vinegar
1 TBSP (15 ml) honey
2 TBSP (30 ml) capers
12 stoned green olives
1 TBSP (15 ml) pine nuts or flaked almonds, toasted (garnish)
2 hard boiled eggs, quartered (if you want to make it a richer dish) (garnish)
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Instructions
- Cut eggplants into 1-cm cubes.
- Salt and drain in a colander for 1 hour.
- Rinse and pat dry.
- Cook celery sticks in boiling water for 8 minutes, then drain and cube.
- Heat 4 TBSP (60 ml) of oil in large frypan and add eggplant.
- Stir frequently for about 10 minutes until tender. Remove.
- Heat remaining oil, add onion, and fry gently about 5 minutes.
- Add celery and fry while stirring for about 5 minutes.
- Add tomatoes, salt, and pepper to taste, bearing in mind that the eggplants are already salted.
- Simmer gently until tomato is reduced and the vegetables are tender (10-20 minutes).
- Add 2 TBSP (30 ml) vinegar, honey, capers, olives, and cooked eggplant.
- Simmer for a few extra minutes, stirring continuously.
- Adjust seasoning and add extra vinegar if required.
- If you like it sweeter add extra honey too.
- Garnish if you like.
Nutritional Info
Storage
Notes
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