Learned this dish during a recent trip to Sicily. Really simple and tasty! If interested, you can see a demonstration of it [here](https://www.instagram.com/p/CnxJXBaI8h9/). Recipe below!
**Ingredients**
* Sunflower oil, for frying- 1 eggplant, cut into ½-inch pieces * 1 bell pepper, chopped * 1 celery stalk, finely chopped * ½ of large carrot, finely chopped * ¼ cup pine nuts * 2 tablespoons brine-packed capers, drained * 1 1/2 teaspoon sugar3 tablespoons white vinegar
**Instructions**
1. Fill a medium-sized frying pan with about a half-inch or sunflower oil over medium-high heat. Once the oil is sizzling (you’ll hear a few pops), lower the heat to medium and add the eggplant for about 8 – 10 minutes or until it’s lightly browned on all sides. 2. Remove the eggplant with a slotted spoon and transfer it to a bowl. If the eggplant looks too oily, you can put paper towels in the bowl to absorb some of the oil like latkes. 3. Add the chopped bell pepper and cook for about 3 – 5 minutes. Transfer it to the bowl with a slotted spoon and add in both the celery and carrots for about two minutes. They should be crispy. Transfer to the bowl with the slotted spoon again. 4. Next, remove the oil from the skillet (pouring it into a separate container, never down the drain) and wipe it down with a paper towel. Put all of the vegetables back in over medium heat. Add the pine nuts, capers, sugar, and white vinegar. Cook until the liquid is absorbed, about 5 – 10 minutes. Then, remove from heat and let cool. Add kosher salt to taste and serve at room temperature or the next day.
2 Comments
Learned this dish during a recent trip to Sicily. Really simple and tasty! If interested, you can see a demonstration of it [here](https://www.instagram.com/p/CnxJXBaI8h9/). Recipe below!
**Ingredients**
* Sunflower oil, for frying- 1 eggplant, cut into ½-inch pieces
* 1 bell pepper, chopped
* 1 celery stalk, finely chopped
* ½ of large carrot, finely chopped
* ¼ cup pine nuts
* 2 tablespoons brine-packed capers, drained
* 1 1/2 teaspoon sugar3 tablespoons white vinegar
**Instructions**
1. Fill a medium-sized frying pan with about a half-inch or sunflower oil over medium-high heat. Once the oil is sizzling (you’ll hear a few pops), lower the heat to medium and add the eggplant for about 8 – 10 minutes or until it’s lightly browned on all sides.
2. Remove the eggplant with a slotted spoon and transfer it to a bowl. If the eggplant looks too oily, you can put paper towels in the bowl to absorb some of the oil like latkes.
3. Add the chopped bell pepper and cook for about 3 – 5 minutes. Transfer it to the bowl with a slotted spoon and add in both the celery and carrots for about two minutes. They should be crispy. Transfer to the bowl with the slotted spoon again.
4. Next, remove the oil from the skillet (pouring it into a separate container, never down the drain) and wipe it down with a paper towel. Put all of the vegetables back in over medium heat. Add the pine nuts, capers, sugar, and white vinegar. Cook until the liquid is absorbed, about 5 – 10 minutes. Then, remove from heat and let cool. Add kosher salt to taste and serve at room temperature or the next day.
Looks awesome
Wish I had the recipe