Caponata is a kind of vegetable caviar in Italian. Caponata can serve as a main course or be an appetizer if served on a slice of toasted bread.
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You will need
- • 2 eggplants;
- • 1 onion;
- • 2 sweet peppers;
- • 3 stalks of celery;
- • 500 g of tomatoes;
- • 3 tbsp. tablespoons of salted capers;
- • 2 tbsp. tablespoons of sugar;
- • half a can of olives;
- • 3 tbsp. tablespoons of wine vinegar (white);
- • peeled pine nuts (to taste);
- • olive (or vegetable oil) for frying.
Instruction manual
1
Before cooking, vegetables are washed and dried on a towel. The stalks are cut off from the eggplants, after which they are cut into cubes of about 1x1 cm. The sliced eggplants are laid out in a bowl, salted, a load is placed on top of them (a can of water or a plate of water).
2
Celery is cut into small pieces, seeds are removed from peppers and peppers are cut into medium cubes. Tomatoes are scalded with boiling water and peeled, after which they are cut into quarters, from which the seeds are removed. Quarters of tomato peeled from seeds are cut into large pieces.
3
Oil is poured into a deep preheated pan (about 3 tablespoons), finely chopped onion is added in advance, which is fried until transparent. Capers, celery and olives are added to the fried onions, the resulting mixture is fried for 5 minutes.
4
Peppers are added to the mixture in a pan, fried for 5 minutes, tomatoes are added to them. The contents of the pan are fried until the peppers are soft.
5
In another pan, eggplant is fried, which must first be washed with salt. Finished eggplant is added to the rest of the vegetables, mixed and stewed for several minutes, after which the vegetables are sprinkled with sugar and wine vinegar is poured into them. Vegetables are gently mixed, sprinkled with pine nuts and stewed for another 2-3 minutes.
6
For serving with bread, slices of any bread need to be dried on the grill, in a toaster or just in a dry frying pan. After that, vegetables are laid out on bread, decorated with basil leaves and served on the table.