Caponata

I fell in love with this dish in Sicily. It’s one of the best eggplant dishes I know. It’s great sweet and sour taste works either as a starter, or as a side dish with meat or fish. I prefer using Asian eggplants as there is no need to salt and sweat them before cooking. Make sure the eggplants are as firm and fresh as possible! Traditionally the eggplant is fried, but here we are going to bake it to use less oil.

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