Description
Caponata is a traditional Sicilian dish, stewed eggplant with other vegetables. This version is not quite traditional, but very tasty. Can be served as a snack on toast, in a salad, or hot as a side dish to meat or fish.
Ingredients
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Eggplant
3 piece
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Onion
1 piece
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Pepper
1 piece
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The Apium graveolens Dulce
2 piece
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Fennel
1 piece
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Orange
1 piece
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Green olives
1 handful
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Tomato sauce
3 Tbsp
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Soy sauce
2 Tbsp
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Olive oil
4 Tbsp
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Cranberries
2 Tbsp
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Basil
2 piece
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Vinegar
2 Tbsp
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Sugar
2 Tbsp
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Salt
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Sundried tomatoes
2 Tbsp
Cooking
1. From pepper to remove the stem and seeds. Onions clear. The fennel remove the top leaves. Cut all vegetables into cubes.
2. Pour into the pan 1/3 of the oil. Lightly fry the eggplant and pepper (about 3-4 minutes). Shift the vegetables to the pan.
3. In the same pan pour 1/3 of the butter, fry until Golden brown onions and fennel. If you find the fennel, then don't neglect adding it, it makes a pleasant touch. From orange squeeze juice and add to vegetables. Let simmer for about 10 minutes on medium heat. Shift the vegetables to the eggplant and peppers.
4. In the pan again, pour the remaining oil and fry the celery for 5 minutes until light transparency. Lay out the celery to the vegetables.
5. In a pan, add tomato sauce, sugar, cranberries and simmer, stirring occasionally, to heat just below medium for about 10 minutes.
6. Add soy sauce and simmer for another 5 minutes until the vegetables are tender.
7. Sun-dried tomatoes coarsely chop. Add to the vegetables chopped tomatoes, olives, red wine vinegar, to taste. The vegetables should be sweet and sour. To rectify of salt.
8. Cool the caponata. Sprinkle with Basil leaves and serve.
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