Caponata Siciliana Alla Daniele / Sweet and Sour Vegetables

The title gives it away: this is a family version of the famous Sicilian vegetable dish. Caponata is a dish for the summer months, when you can really appreciate the refreshing effect of agrodolce.

It can be served hot or at room temperature with grilled or roasted meat or fish. At Vincenzo Uccelatore it is served as an accompaniment to scaloppine.

Peel the melanzane, cut them into cubes of about 1 cm, salt them and put them in a colander for 30 minutes to drain. Meanwhile, prepare the remaining vegetables and the agrodolce: Remove the stem and seeds from the peppers. Cut into strips.

Peel onions, cut in half into narrow half rings. Cut the tomatoes at the stem, dip them briefly in boiling water and rinse under cold water, skin them. Remove the seeds and finely dice the flesh. Peel the celery, cut into matchstick-thick sticks. If necessary, keep under lemon water so that it does not discolor. Peel the potatoes and cut them into matchstick-thick sticks. Possibly

Keep them under water for a short time so that they do not discolor.

Stir the water, sugar and vinegar. Set the agrodolce aside. Rinse basil and pluck leaves from stems.

Lightly rinse the melanzane and rub dry. Sauté the vegetables, one at a time, in order. Sauté the onions in the oil over low heat until golden. Take them out, drain them, and put them in a

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