Description
Caponata is a traditional Sicilian (Italian) a platter of vegetables. They are based on the eggplant, and further the list of ingredients varies from recipe to recipe. Our options: olives, celery, tomato paste, capers, wine ucasus.
Ingredients
-
Eggplant
2 kg
-
Green olives
150 g
-
Capers
50 g
-
The Apium graveolens Dulce
200 g
-
Tomato paste
1 l
-
Onion
200 g
-
Vinegar
50 g
-
Olive oil
1 l
-
Granulated sugar
50 g
Cooking
Start with the eggplant. You need to take them part of the peel and cut them in large cubes. The eggplant should be laid in any suitable container and generously sprinkle with salt to reduce bitterness.
Chop the celery stalks.
Hold the celery a few minutes in boiling water.
Cut the onion into half rings.
Fry the eggplant in a deep fryer or in a pan with plenty of oil.
The frying process should not be too long, about 2-5 minutes.
Fried eggplant should be laid out on absorbent paper to rid of excess oil.
Green olives cut into large pieces. If you are using small olives, then either cut them or cut some of them in half.
Spread rings of onion in a low saucepan and add a little olive oil.
Then the onion on a slow fire for a few minutes, then add all the other ingredients: celery, eggplant, olives, tomato paste, capers. Mix well. Salt and pepper to taste.
Now the final touch: in a glass mix the vinegar and sugar, stir thoroughly, add to the pan with the vegetables, stir and simmer for another couple of minutes.
Now caponata is ready. Serve chilled; garnish with olives and celery. Buon appetito!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.