Like many other Sicilian dishes, caponata has its culture rooted in the enormous influence that the Arabs had in Sicily, in fact it was they who brought the culture of the sweet and sour mix consisting of vinegar and sugar.
All the civilizations that have followed one another in Sicily have left their gastronomic imprint: Greeks, Arabs, Romans, French.
There are many recipes invented over the centuries, but the one that has arrived all over the world is the vegetarian one with the mother vegetable which is the aubergine.

-553 Calories

Eggplant 1 kg

Celery 400 g

White onions 250 g

Copper tomatoes 200 g

Green olives in brine to be pitted 200 g

Salted capers desalted 50 g

Pine nuts 50 g

Sugar 60 g

White wine vinegar 60 g

Basil 20 g

Tomato paste 40 g

Extra virgin olive oil



1. Peel the celery and cut into rounds
2. Divide the green olives in half and remove the inner core
3.Wash and dry the aubergines, trim them and then cut them into pieces of about 2.5 cm
4. Do the same with the tomatoes
5. Heat a pan and toast the pine nuts here for a few minutes
6. until golden
7. Now take back your aubergines: place the olive oil in a pan with a high edge and heat it, then pour a few aubergines
    at a time and fry them for a few minutes
8. Once they are golden, drain with a slotted spoon and place them on a
    tray lined with absorbent paper to remove excess oil
9. then set aside.In a large pan pour a generous round of olive oil,heat it and then pour the onion Fry well until the             onion is wilted, 
10. Fry well until the onion is wilted, then add the celery
11. let this also brown well and then add the capers
12. add olives,
13. add pines
14. add toasted pine nuts and
15. add tomatoes. Sauté a few moments, then cover with the lid
16. and cook over low heat for 15-20 minutes.
     Meanwhile, prepare the sweet and sour sauce: pour the vinegar, tomato paste
17 and sugar 18 into a briquette Mix well 
19 teaspoon and, once the 15-20 minutes of cooking have elapsed, add salt and pour the sauce into the pan
20. Stir, raise the heat and stir until the hint of vinegar evaporates. Turn off the heat, add the fried aubergines
21. perfume with abundant basil
22. Mix everything well
23. transfer the caponata into a baking dish and place in the fridge because
the peculiarity of the caponata is that it should be served cold or at room temperature: the next day it will be even better