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Caponata
Meal For
1 
Person
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A classic Sicilian dish with its roots in Ragusa, featuring a sweet and sour eggplant stew cooked with tomatoes, onions, celery, capers, and olives, best served cold or at room temperature.
All Day
Main
Traditional
Italy
(Difficulty)
20 minutes
(Preparation Time)
40 minutes
(Cooking Time)
1 hour
(Total Time - including waiting)
Ingredients
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Recipe
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Chef Tip: Soak the sliced eggplant in salted water for 30 minutes to reduce bitterness before cooking.
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Dice the eggplant, tomatoes, onion, and celery into small pieces. Slice the green olives.
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In a pan, sauté the vegetables with olive oil until softened. Add capers, olives, sugar, and vinegar. Season with salt and pepper.
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Simmer the mixture until the flavors combine and the sauce thickens slightly. Remove from heat and let it cool.
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Chill the caponata in the refrigerator for at least 2 hours before serving. Serve cold or at room temperature.
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Final Touches: Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving.
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Disclaimer: This recipe is AI-generated for inspiration. Use your best judgment and ensure food safety.