Sicilian Fried Eggplant Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

SICILIAN FRIED EGGPLANT

Steps:

• Slice eggplant into 1/4 inch thick pieces Liberally salt both sides with sea salt then place in a strainer in the sink. Let sit for 30 minutes. Take about 6 slices at a time and rinse eggplant under running water. Squeeze out excess water firmly. Repeat the "rinse and squeeze". In a deep pan fill about 1/2 inch of olive oil - heat on med-hi. Drop in eggplant slices to create 1 layer in pan. Fry until beginning to brown. Let cool on paper towel to absorb excess oil.