Caponata - Vegetable Stew

Traditional dish from Italy "Sicily"


Difficulty: Low

Preparation: 40 min Cooking: 40 min Portion: 6 people


Ingredients:


Eggplants 1 kg Celery 400 g White onions 250 g Tomatoes 200 g

Zucchine 100 g Pitted green olives in brine 200 g Desalted salted capers 50 g Pine nuts 50 g Sugar 60 g White wine vinegar 60 g Basil to taste Tomato concentrate 40 g Extra virgin olive oil to taste Salt to taste


Preparation:


To make the caponata, first clean the onion and finely slice it. Tick the celery and cut it into rounds. Divide the green olives in half and remove the core.

Wash and dry the eggplants and zucchine, tick them and then cut them into small pieces of about 2.5 cm, do the same with the tomatoes.

Heat a pan and toast the pine nuts here for a few minutes until they are golden. Now take back your eggplants: put the olive oil in a pan with a high edge and heat it, then pour a few eggplants at a time and fry them for a few minutes. Once they are golden, drain with the skimmer and lay them on a tray lined with paper towels to remove excess oil, then set aside. In a large saucepan, pour a generous round of olive oil, heat it and then pour the onion.

Fry well until the onion has dried, then add the celery; let this brown well and then add the capers, olives, toasted pine nuts, zucchine and tomatoes. Sauté for a few moments, then cover with lid and cook on a low flame for 15-20 minutes. Meanwhile, prepare the sweet and sour sauce: pour the vinegar, tomato paste and sugar into a briquette. Stir well with a teaspoon and, after the 15-20 minutes of cooking have passed, salt and pour the sauce into the pan. Stir, raise the heat and stir until the hint of vinegar has evaporated. Turn off the heat, add the fried eggplants and perfume with plenty of basil.

Mix everything well, transfer the caponata to an ovenproof dish and put in the fridge since the particularity of the caponata is that it should be served cold or at room temperature:

The next day it will be even better! Storage:

The caponata can be stored for a maximum of 2-3 days, taking care to place it in the refrigerator in a glass container covered with plastic wrap. Before serving, however, bring it back to room temperature, keeping it out of the fridge for a couple of hours!


Enjoy & Share It!




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