Caponata Recipe: Sicilian Sweet & Sour Eggplant

1. Heat a generous amount of olive oil in a large frying pan over medium heat.
2. Add the diced eggplant and fry until golden brown and tender.
3. Remove the fried eggplant and place on a plate lined with paper towels to remove excess oil. Set aside.

1. Use another pan and add 2 table soons of olive oil
2. Add the diced bell pepper and cook for 2-3 minutes
3. Add the sliced carrot, celery, and onion. Sauté until the vegetables are halfway cooked, about 5-7 minutes.

1. Stir in the capers and green olives.
2. Add the San Marzano tomato sauce and stir to combine. Let the mixture simmer for a few minutes.

1. In a small bowl, mix the white wine vinegar and sugar until the sugar dissolves.
2. Pour the vinegar-sugar mixture into the pan with the sautéed vegetables. Stir well.
3. Cover the pan with a lid and let the mixture cook until the vegetables are somewhat soft.

1. Remove the lid and add the fried eggplant to the pan.
2. Stir to combine all the ingredients and let cook for another minute.
3. Season with salt and pepper to taste.

1. Preheat your oven or toaster oven to 375°F (190°C).
2. Slice the bread loaf into crostini-sized pieces.
3. Arrange the bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
4. Bake in the oven for about 5-7 minutes, or until golden and crispy.

1. Spoon the caponata onto the crostini pieces.
2. Garnish each with a fresh basil leaf.
3. Serve at room temperature with your favorite Gratsi wine. Enjoy!

Explore more of Frank's Calabrian-inspired kitchen — braise a comforting Sunday pot with Beef Ragù with Pappardelle, go deeper into Neapolitan tradition with Sunday Ragù: A Neapolitan Delicacy, or try the earthy richness of Pasta con Funghi e Taleggio.