Lesson 17: Caponata Siciliana

Hello everyone,
I have just come back from one of the most amazing places in Italy: Sicily. I had a few tours there, and every one of my clients fell in love not only with the stunning landscapes and the delicious food but also with the people. Never in my life in Italy did I meet the most sincere and kind people like the Sicilian people.

I mentioned the food... well, during my next lesson, I'd like to make something I couldn't eat enough of: Caponata. It's a simple recipe based mainly on typical ingredients such as eggplant, tomatoes, and basil, creating a mix of scents, colors, and flavors that recall the stunning island of Sicily. Traditionally served alongside fish or meat dishes, I will make it to be served on a bruschetta topped with fresh burrata cheese. Hope to see you on the 14th of August.

For the ones who wish to cook with me here the list of ingredients:

Eggplant 2 ¼ lbs (1 kg)
Celery 0.9 lb (400 g)
White onions ½ lb (250 g)
Cluster tomatoes 0.4 lb (200 g)
Green olives in brine 0.4 lb (200 g) - pitted
Salted capers 1 ¾ oz (50 g) - rinsed
Pine nuts 1 ¾ oz (50 g)
Sugar ⅓ cup (60 g)
White wine vinegar ¼ cup (60 g)
Basil to taste
Tomato paste 2 ½ tbsp (40 g)
Extra virgin olive oil
Fine salt to taste

For the base of the Bruschetta:
1 loaf of Ciabatta or Baguette bread
1 container of fresh Burrata cheese 8 oz (226 gr)