Caponata

A delicious summer Sicilian dish that you can eat as a side dish or for lunch with your tapas, or on bread (vegan). This can be stored in the refrigerator for a few days.

Preparation

1. Pour the olive oil into a pan with a high rim (24 centimeters or larger) and heat until it is hot but not smoking. Briefly fry the pine nuts or sunflower seeds in it. Remove them with a slotted spoon and let them drain on kitchen paper.
2. Add the eggplant and fry until golden brown. Let the eggplant drain on some kitchen paper
3. Add the onion to the pan and fry until it is soft and golden brown, then add the celery, olives, and capers; do not fry for too long; the celery should still be crunchy. Stir the tomato paste or diced tomatoes into this mixture and let it simmer gently for about 10 minutes.
4. Finally, add the raisins, wine vinegar, and sugar, and add the eggplant back in. Season with salt and pepper, and finally add the pine/sunflower seeds. Let it simmer a little longer until all the moisture has disappeared.
5. Let the caponata cool and rest overnight in the refrigerator, if you have the patience. Serve at room temperature with chopped parsley and bread of your choice.