Caponata – Sicilian Chef shares Recipe

Thanks to chef/owner Giovanni Guarneri and head waiter Giuseppe at Don Camillo in Siracusa for introducing Sicilian Caponata
Michelin: Selected
Instagram: @doncamillosiracusa

Receipe:
Caponata with orange blossom honey
Ingredients for 4 people: 2 large aubergines, 1 kg Pachino cherry tomatoes, 2 large Giarratana onions, 1 celery, 50 Pantelleria capers, 20 crushed green olives, 2 l Extra virgin olive oil, 100 g basil White vinegar, 150 g orange blossom honey, salt, pepper, peeled almonds.
Preparation: Chop half an onion, add some basil, fry, add the cherry tomatoes cut in half, prepare a simple sauce, pass it through a food mill.
Cut the aubergines into cubes (about 2cm) and leave them for a few minutes in salted water, dry them and fry them in plenty of olive oil, lave to strain on frying paper.
Clean the celery and cut the ribs into small pieces and boil it in salted water.
Cut the onions into julienne strips, put them in a pan with lightly salted water and boil them. Assemble the onion, aubergines, celery, olives after having pitted them, desalted capers, tomato sauce and a little olive oil in the large pan and finish cooking waiting for the sauce to thicken; in the meantime dissolve the honey in the vinegar, and add it to the caponata, let it mix, adjust the salt and pepper, and remove from the heat, serve cold or just warm, adding on top some chopped almonds that we have fried with a drop of olive oil.