Sicilian Caponata and Grilled Chicken


  • 1 kg of round eggplants
  • 5 celery stalks with leaves
  • about fifteen cherry tomatoes

  • 100 g of green olives from Sicily
  • 2 cloves garlic
  • olive oil

  • 1 tablespoon(s) caper berries
  • 80 g of raisins
  • 80 g pine nuts + a little for garnish
  • 2 tablespoons of sugar
  • 1 bunch of basil + a few leaves

For training

  • 4 tablespoons of wine vinegar
  • 400 g chicken breasts
  • 1 bath of frying oil
  • a few slices of toasted country bread, garlic and brushed with olive oil


  1. Rinse the aubergines, cut off the stalks and cut them into 1 cm cubes. Rinse the celery stalks, cut them into cubes and chop the leaves. Cut the cherry tomatoes in half. Stone the olives and cut them into thin slices. Peel the garlic cloves and chop them finely.

  2. Heat the frying oil. Fry the eggplant cubes and half of the celery for 5 minutes, then drain them on absorbent paper.

  3. In a sauté pan, sauté the remaining celery and garlic for 5 minutes in 2 tablespoons of olive oil. Add the tomatoes, capers, olives, raisins and pine nuts, sprinkle with 1 tablespoon of sugar and continue cooking for 10 minutes. Stir in the fried vegetables, basil leaves, celery leaves, vinegar and remaining sugar. Simmer for 5 minutes.

  4. Meanwhile, grill the chicken breasts in a pan with 2 tablespoons of olive oil until golden brown. Cut them into strips and season with salt and pepper.

  5. In a salad bowl, pour the caponata, cover with chicken strips, decorate with a few basil leaves and a few pine nuts. Enjoy warm or cold, with the crusty bread.

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