Sicilian Eggplant Appetizer
Submitted by cossie
A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
45 minThis is the kind of dish that makes a Sicilian nonna proud.
Cubes of unpeeled eggplant get fried until soft and golden, then simmered with browned celery in a punchy agrodolce sauce of vinegar, honey, and tomato.
Green and black olives, briny capers, and toasted pine nuts give every bite a different texture and flavor hit.
The real magic? It gets better as it cools. Make it ahead, let the flavors meld, and serve it at room temperature with crusty bread.
Chef Tips
- Leave the skin on the eggplant. It holds the cubes together during frying and adds a slight chew that contrasts the soft interior.
- Don’t rush the celery. Let it get some real color before adding it to the eggplant. That browning builds a savory backbone for the whole dish.
- This appetizer improves overnight in the fridge. The sweet-sour balance deepens as it sits, so consider making it a day ahead for entertaining.
Ingredients
Directions
Cube eggplant, but don’t peel.
Fry in olive oil in a skillet.
In another skillet, fry the celery until it begins to brown and then add to eggplant.
Pour tomato sauce into the empty skillet and mix in the vinegar, honey, olives, capers and pine nuts.
Stir. As soon as they are blended, pour over eggplant, add salt and pepper and simmer 10 minutes.
Add water if needed.
Stir often.
Allow to cool and then serve.
Comments
