Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, caponata. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Caponata is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Caponata is something which I’ve loved my whole life. They’re fine and they look fantastic.
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes. La caponata è uno dei più noti contorni siciliani, composto da verdure fritte e condite con un'irresistibile e profumata salsa agrodolce.
To begin with this particular recipe, we must first prepare a few components. You can have caponata using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Caponata:
- Prepare 2 aubergines
- Make ready 1/2 bunch spring onions
- Prepare 2 onions
- Take 5 ripe tomatoes
- Make ready 100 gr raisins
- Prepare 1 tin chopped tomatoes
- Get 50 gr pinenuts
- Prepare 100 ml olive oil
- Prepare 2 tsp capers
- Get 50 ml white wine vinegar
In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. All Reviews for Eggplant Caponata (Sicilian Version). Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Caponata, a lovely, piquant dish of stewed Mediterranean vegetables - and "one of the peaks of Ottolenghi and Kenedy finish their caponata with parsley, the River Cafe with mint and Locatelli with.
Steps to make Caponata:
- Diced the aubergines and fry them in plenty of olive oil. When they have a good brown color set them aside.
- Dice onions and fry them in the same casserole.
- When the onions are soft add te tomatoes and a tin of tomatoes too. And put the cooked aubergines back.
- After 35 min cooking slowly with a lid on add the rest of the ingredients but keep pine nuts to serve as a garnish.
- You can serve this caponata as a main dish with bread. With some nice fish. As a veg for a pork chop. ENJOY!
From easy Eggplant Caponata recipes to masterful Eggplant Caponata preparation techniques, find Eggplant Caponata ideas by our editors and community in this recipe collection. When the caponata is cooked, leave to cool slightly while you make the bruschetta. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side. This caponata can be served warm or at room temperature. This recipe makes for a great appetizer spread for toasted baguette slices.
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