Sicilian Caponata

1. Prepare the Eggplants

Trim and cube the eggplants, then sprinkle generously with salt and place them in a colander for about 15 minutes to draw out excess moisture and bitterness.

2. Brown the Eggplants

Heat olive oil in a heavy pot over medium heat and sauté the eggplant cubes in batches until golden brown. Remove the eggplants and set them aside.

3. Sauté the Celery

In the same pot, add a bit more olive oil and sauté the thinly sliced celery until it turns golden. Remove and set aside the celery.

4. Cook the Onion

Add the diced onion to the pot, sautéing it in olive oil for about 7 minutes or until it becomes soft and translucent. Pour in the Simple Tomato Sauce and let it cook for about 7 minutes, allowing it to thicken slightly and meld with the onions.

5. Combine All Ingredients

Stir the cooked eggplant and celery into the pot, followed by the green olives, capers, chopped anchovies, red wine vinegar, and sugar. Allow this mixture to cook for about 10 minutes.