Caponata (Sicilian recipe)
Ingredients :
- eggplant (cut into small cubes): 750 g
- olive oil: 2 tbsp. soup
- celery: 4 bunches
- chopped onion (large): 1
- sugar: 1 tbsp. soup
- red wine vinegar: 2 tbsp. soup
- Peeled and seeded ripe tomato (canned): 500 g
- tomato concentrate: 1 tbsp. soup
- pitted green olive: 120 g
- Smyrna raisins: 1 tbsp. soup
- capers: 1 tbsp. soup
- pine nuts: 30 g
- salt, ground pepper
- flat-leaf parsley (chopped)
- To decorate :
- lemon: quarter
Preparation :
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1
Put the diced aubergines in a colander with coarse salt for 1 hour then rinse them well and dry them in a cloth.
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2
In a large skillet, heat half the oil over medium heat and brown the celery for 10 minutes.
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3
Add the onion and leave for another 10 minutes on the heat, turning gently and often, the onion should brown without burning.
Technical moves
Carve an onion
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4
Remove the vegetables from the skimmer, reserve them in a bowl.
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5
Add the rest of the oil to the pan, heat it, sauté the aubergines in it for about 15 minutes, stirring them often, they should brown, add celery and onion.
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6
Dilute the sugar in the vinegar and pour over the vegetables, add the carefully drained tomatoes, the tomato purée, the olives,
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7
Grapes and capers, season to taste.
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8
Heat, bring to the boil, reduce the heat and leave to simmer for about 15 minutes, stirring frequently, at this time add the pine nuts
-
9
Pour into a serving dish and let cool, garnish with chopped parsley and lemon wedges.
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10
Josette
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11
Josette.hercelin@libertysurf.fr
Tips
Make this Caponata recipe (Sicilian recipe) in 11 steps with CuisineAZ. To learn more about the foods in this Traditional Meals recipe, head over to our food guide here.
