There are as many versions of caponata as towns in Sicily. Its base are eggplants, tomatoes, capers and olives and its sweet-and-sour sauce. You can make it without celery, with peppers, almonds instead of pine nuts, etc.
To preserve the vegs flavors we have chosen to cook the ingredients separately and combine them at the end. Instead, you can fry the eggplant, reserve and prepare the dish from the fried celery and onion mix incorporating the ingredients in steps.
We add a fresh touch to the caponata by adding diced tomatoes at the end. You can cook the tomatoes if you prefer with the rest of ingredients.
Vinegar is a main ingredient in the Caponata. We have used Xerez (sherry) vinegar, for its mildness, aroma and Baroque character. You can replace it with a vinegar of your choice only if it is of an excellent quality.