CAPONATA AGRIGENTINA sweet and sour Sicilian appetizer
Ingredients
- 1.5 Lb (700 g) Little or baby eggplants
- 3 Italian Sweet Peppers (alternatively, Cubanelle Peppers)
- 1/2 red onion
- 1 celery stick
- 3/4 cups (170g) tomato puree (best if San Marzano)
- 1 tbsp capers in sea salt (alternatively, in vinegar)
- 12 Castelvetrano olives, pitted
- 1 tbsp toasted pine nuts (alternatively, chopped roasted almonds)
- 6 basil leaves
- 1.5 tbsp brown sugar
- 2 tbsp white wine vinegar
- 2 cups (500 ml) extra-virgin olive oil
- 1/2 tsp black pepper
- to taste table salt
- 1 tbsp raisin (optional)
Instructions
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