Cook Onions: In a large pan, heat ½ tablespoon of olive oil over medium heat. Add the diced onions and a pinch of salt. Cook until the onions are golden brown.
½ tablespoon Olive Oil, Salt
Season Well: Remember to season each ingredient as you add it to the pan. This enhances the flavor of each component.
Add Eggplant: Incorporate the cubed eggplant into the pan. Season lightly, drizzle with 1 ½ tablespoons of olive oil, and cook on medium to high heat. Stir occasionally.
1 ½ tablespoons Olive Oil
Introduce More Veggies: Once the eggplant begins to soften and brown, add the diced bell pepper and celery. Cook for an additional 5 minutes, seasoning with a little more salt.
Salt
Add Capers and Sauce: Stir in the drained capers and sweet chili sauce. Cook for about 7 minutes until all vegetables are tender. Adjust salt to taste.
2 tablespoons Cappers, 2 tablespoons Sweet chili sauce, Salt
Serve Chilled: Let the caponata cool down, then refrigerate. Serve cold with focaccia or toast for an authentic Sicilian appetizer. Consider adding olives, cheese, or cold cuts to complement the dish.
Quick Note
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