Caponata recipe by Chef Reno Recipe

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Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt.

Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.

Dice the celery and boil it for 5 minutes to make it more tender.


In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery. Add the tomato sauce, vinegar and sugar. Then add the fried eggplant and let it absorb the flavours for a few minutes over a very low flame.

Give the pan a shake from time to time so that nothing sticks on the bottom.

Heat the oven and toast the almonds for 10 minutes. Check salt and adjust if needed.

Serve the Caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.