Description
Variants of this Sicilian vegetable dishes are great many. It can be eaten cold as a snack, and in a hot — as a side dish. I suggest to try the caponata from Mario Batali (American Italian) — a famous American chef, TV show host and writer. An unusual combination of eggplant and orange. Raisins, nuts, cinnamon and cocoa give the dish spice, piquancy, sharpness of taste! Grateful for the recipe Glaros (Larissa).
Ingredients
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Eggplant
500 g
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Orange
0.5 piece
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Sunflower oil
50 ml
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Garlic
2 tooth
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Pine nuts
30 g
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Raisins
30 g
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Sugar
0.5 Tbsp
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Onion
1 piece
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Cocoa powder
0.5 tsp
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Coriander
0.5 tsp
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Thyme
0.5 tsp
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Lemon juice
1 Tbsp
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Black pepper
0.25 tsp
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Peppers red hot chilli
0.17 tsp
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Salt
-
Tomato
100 g
Cooking
The fiddle in this dish will play a eggplant and orange.
Eggplant cut into slices, and the plate — strips. Salt (went to the bitterness), set aside for 10 minutes.
With orange remove peel and cut into thin strips. From half of the orange, squeeze the juice.
Onion and garlic finely chop.
Take the sunflower oil Ideal.
In a frying pan or skillet pour oil, heated, put chopped onion, garlic, raisins and pine nuts. Fry for 5 minutes, stirring, over medium heat until transparent bow.
Eggplant wash under running water, squeeze, put in a pan, add the sugar, cinnamon and cocoa. Stir, simmer 5 minutes.
Put the thyme, coriander, chopped tomatoes, lemon zest, orange and lemon juice. Stir, simmer on high heat for 5 minutes.
Add salt, red and black pepper. Stir, turn off the fire.
Serve caponata at room temperature. Better the next day. Store in the refrigerator up to five days. When serving, sprinkle with pine nuts. Bon appetit!
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