Place the sliced onions into a large deep frypan and cover with water, bring to a boil and simmer until softened
Bring a small pot of water to the boil and boil the celery for 3 minutes until aldente, drain and refresh in cold water. Drain and set aside
Dry the diced eggplant on some paper towel. Heat a pot or fry pan with sunflower oil or vegetable oil and fry the cubes of eggplant until really golden brown, drain them well on paper towel
Once the water has been reduced by 1/3 from the onions, add in the tomato paste and stir, cook for 10 minutes until thickened. Add in the boiled celery, the capers, olives and the sugar and the vinegar, basil and season with salt
Pour the mixture into a large serving dish and top with the eggplant. Allow the mix to cool completely and then gently mix in the eggplant. The caponata is best served after being left for a few hours so that the flavours can all come together, it is often made the day before
Tips & Hints
Makes about 1kg but will keep for 2 weeks in the fridge and months in the pantry if bottled hot Any restaurant, any home, any place in Palermo particularly will have a Sicilian caponata recipe at hand, and believe me they do differ. I have had all sorts of combinations, artichoke, apple and pumpkin, swordfish, potato and capsicum. So there are a number of ways to enjoy this type of sweet/sour pickle. Goes well with just about anything and you can eat it hot, cold or at room temperature.
