Nutrition Facts
8 servings
8
Sicilian Eggplant Caponata Recipe
I've been wanting to make this Sicilian caponata for a while. During this summer season, I love all these southern vegetables, like eggplants, zucchinis, and tomatoes, which go very well together or can be cooked alone with plenty of herbs, such as Mediterranean herbs. Of course, we can't forget the essential olive oil for these sun-kissed vegetables.
Ingredients
3 eggplants
4 celery stalks
1 clove of garlic
12 Cherry tomato (or cluster)
3 Cluster tomato (or cherry)
100 Marinated green olives in olive oil and thyme
1 Capers
40 pine nuts
40 dried raisins
2 sugar
⅓ glass of red wine vinegar
Peanut frying oil
Directions
1
Prepare the caponata several hours in advance (even the day before). Wash, dry, and then cut the eggplants into cubes. Wash, dry, and cut the celery into cubes and chop the leaves.
2
Prepare the frying oil (the oil should be very hot, 170-180°C but not smoking: test with a piece of bread, small bubbles should form around it) in a deep pan.
3
Fry the eggplants in small batches, then place them on paper towels. Salt them. Fry half of the celery as well.
4
In a pan, sauté 2 tablespoons of olive oil with the remaining celery and chopped garlic. Once they start to color, add the diced tomatoes, capers, olives, pine nuts, and raisins. Add 1 level tablespoon of sugar and let simmer for about ten minutes (the celery should be cooked).
5
Add the eggplants and a few leaves of basil, then let cook for another ten minutes.
6
Mix 1 tablespoon of sugar into the vinegar and pour it over the vegetables. Turn off the heat after a few minutes. Add salt and pepper, and let the mixture rest.
7
To finish, you can toast slices of bread just before serving. Drizzle with olive oil and top with the caponata and a few basil leaves. The caponata can also be made with other vegetables such as artichokes, zucchini, and roasted peppers.
Ingredients
Ingredients
3 eggplants
4 celery stalks
1 clove of garlic
12 Cherry tomato (or cluster)
3 Cluster tomato (or cherry)
100 Marinated green olives in olive oil and thyme
1 Capers
40 pine nuts
40 dried raisins
2 sugar
⅓ glass of red wine vinegar
Peanut frying oil
Directions
Directions
1
Prepare the caponata several hours in advance (even the day before). Wash, dry, and then cut the eggplants into cubes. Wash, dry, and cut the celery into cubes and chop the leaves.
2
Prepare the frying oil (the oil should be very hot, 170-180°C but not smoking: test with a piece of bread, small bubbles should form around it) in a deep pan.
3
Fry the eggplants in small batches, then place them on paper towels. Salt them. Fry half of the celery as well.
4
In a pan, sauté 2 tablespoons of olive oil with the remaining celery and chopped garlic. Once they start to color, add the diced tomatoes, capers, olives, pine nuts, and raisins. Add 1 level tablespoon of sugar and let simmer for about ten minutes (the celery should be cooked).
5
Add the eggplants and a few leaves of basil, then let cook for another ten minutes.
6
Mix 1 tablespoon of sugar into the vinegar and pour it over the vegetables. Turn off the heat after a few minutes. Add salt and pepper, and let the mixture rest.
7
To finish, you can toast slices of bread just before serving. Drizzle with olive oil and top with the caponata and a few basil leaves. The caponata can also be made with other vegetables such as artichokes, zucchini, and roasted peppers.
Notes
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