(for 4 people)

1.5 lbs Eggplant
.8 oz. Pine nuts
.8 oz. Almonds
.8 oz. Capers preserved in salt
1 oz. Raisins
1.4 oz. Sugar
1.4 oz. White Wine Vinegar
250gr Tomato sauce
4 leaves Basil leaves
2 oz. Extra virgin olive oil


Wash the Eggplant, cut off the ends, then slice and cut into cubes. Fry the cubes in a pan with plenty of extra virgin olive oil and remove them from the heat when they turn a golden colour. Wash the raisins in warm water.
To prepare the sauce, put the capers (having rinsed off the salt), tomato sauce, sugar, vinegar, raisins, almonds and pine nuts in a pan and cook over a low heat for 10 minutes. Then add the eggplant cubes and leave to cook for a further 5 minutes. Add finely chopped basil leaves and serve with Carasau bread (also known as Carta da Musica).

If the Eggplant are very bitter, we suggest you wash them by soaking them for 1 hour in salted water and then rinsing them off under running water. Dry them well and proceed to use them.
Eggplants often have a thicker skin in the winter, when it’s best to peel off half the skin in a striped effect. The caponata is best served the day after it’s been made.

RECOMMENDED WINE: Nero d'Avola Sedara