Sicilian stew of eggplant "caponata"

Description

Caponata hails from Sicily. This is a cold appetizer that can be served as by itself and as part of for bruschetta or crostini, but also as a garnish to main dishes. Ideal with Sicilian wine Nero d'avola (Nero d'avola). In Italy there are many variations of cooking this vibrant Sicilian snacks. Caponata is cooked quickly and easily (and quickly eaten). Lightly fried mixed vegetables in sweet and sour sauce raise your appetite and mood. But the origin and meaning of the name of this dish "caponata" - is still unknown...

Ingredients

Tomato

1.5 kg
Eggplant

1.5 kg
Bow white

0.5 kg
The Apium graveolens Dulce

200 g
Capers

1 Tbsp
Green olives

250 g
Vinegar

3 Tbsp
Sugar

1 Tbsp
Vegetable oil

0.5 l
Basil

5 piece

Cooking

Cut pomidory, the pot put on the fire, cover and cook 15-20 minutes.

Tomatoes should be soft.

Clean the sauce from the seeds and peel tomatoes.

The sauce is ready for further preparation.

To the sauce add the olive oil. Medlenny put on the fire, cook about 30 min. without a cover, here the cooking time depends on the tomatoes. Allow to evaporate liquid from the sauce, and the more the better.

Cut the onion into cubes.

Purified from celery leaves.

Cut into equal pieces.

Cut the eggplant into cubes.

Olives cut into 2 parts.

Fry the onion, celery, and eggplant in a large Qty. of vegetable oil. All separately. Better to fry in several approaches.

Then I force the sculpture the onions, celery and eggplant in a paper towel, give to absorb the excess oil.

Now it's time to connect all the products. To tomato sauce add the onions, celery and eggplant, allow to simmer for 15 minutes Then add the olives, 1 tbsp capers (not rinsed with salt), 1 tbsp sugar and 3 tbsp vinegar and cook for another 15 minutes; 5 minutes before end of cooking add the Basil. Do NOT add SALT because the capers and olives "share" with salt, caponata and without it it turns out delicious. Spread into the jars hot. It gets about 5 cans of 200g. Store in the refrigerator.

I have tried many types of caponata, but with these ingredients, it seems to me, straight to the point-this recipe I found on an Italian website. Try, evaluate.

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