Caponata is native to Sicily. This is a delicious cold appetizer, served either separately or as an integral part of crostini or bruschetta. Another appetizer is suitable as a side dish for main dishes. In a closed container, you can store in the refrigerator for four days.
Pick your recipe
You will need
- For six servings:
- - eggplant - 800 grams;
- - golden raisins, green pitted olives - 100 grams each;
- - white wine vinegar - 50 milliliters;
- - one onion, celery stalk;
- - three ripe tomatoes;
- - three cloves of garlic;
- - tomato paste, sugar, pine nuts - 2 tablespoons each;
- - capers - 1 tablespoon;
- - ground pepper, salt, a handful of green basil leaves.
Instruction manual
1
Cut eggplant into cubes or cubes. Chop the onion smaller, chop the garlic and celery. Cut the peel on the tomatoes, dip in boiling water for fifteen seconds, pour over with cold water and remove the peel.
2
Heat a little olive oil in a saucepan. Sauté the eggplants over high heat; they should lightly brown. Transfer to a bowl.
3
In the same dish, fry celery and onions over medium heat. Five minutes later, add the garlic, fry another minute. Add tomato paste, fry until a sweet smell. Add diced tomatoes, pour in water (70 milliliters), leave to boil for seven minutes.
4
Add raisins, chopped capers and olives to the sauce. Pour in the vinegar, add salt and sugar. Let it boil for about three minutes. Add eggplant, warm for five minutes.
5
Transfer the resulting caponata into a bowl, let cool. Add chopped basil with pine nuts. Mix. Allow the dish to stand for ten minutes at room temperature before serving.