Ingredients
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1 kg of Aubergine/Eggplant
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for frying Vegetable oilrefined oil
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200 g of Помидор свежий
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200 g of Celery rib
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250 g of Onion
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200 g of Green olivesgreen seedless olives
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50 g of Capers
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50 g of Pine nuts
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3 tbsp. of Extra Virgin olive oil
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2 handfuls of Basil leaves
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Dressing:
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30 g of Tomato paste
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30 g of White wine vinegar 5%
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30 g of Sugar whiteOr 60 g of trehalose
Directions
Caponata is a traditional dish from Sicily. Now, the caponata is cooked all over Italy, but everywhere it is different. We were recently in Padua, Northern Italy and we bought a caponata at a culinary shop, which was just grilled vegetables.
We will cook the classic Sicilian version of the dish. Then you can change it according to your own taste. Classic Sicilian caponata suggests a pronounced sour and sweet profile to this dish. Therefore, the vegetables are dressed in equal proportions of sugar and vinegar at the end. Eggplants and tomatoes are the base of this dish. It also includes olives, capers, pine nuts and basil.
It’s delicious! I recommend you try it!
Today's visits: 1.
Steps
1
Done
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Dice the eggplants into large cubes of 2 to 3 cm. Then place them in a colander, sprinkle with coarse salt and let them rest for 30 minutes to 1 hour. Moreover, if previously, this procedure was explained by the need to get rid of eggplant bitterness, now the eggplant varieties are no longer bitter. However, for our dish, we will fry eggplants in oil so we need to get rid of excess moisture. |
2
Done
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While the eggplants are draining, slice the onion into thin half rings and cut the celery stalks into 3 mm thick slices. Also, dice the tomatoes into large 2 to 3 cm cubes and cut the green seedless olives in half. Drain the marinade and measure the capers. If salted, rinse them from excess salt and squeeze out the excess moisture. |
3
Done
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Roast the pine nuts until golden in a dry pan. |
4
Done
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Pour a 4 to 5 cm layer of vegetable oil into a small saucepan or pan with a thick bottom and walls. Although I don't usually use refined oil in cooking, that's the exact situation where refined olive oil would be the best option. |
5
Done
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In a thick-bottomed cauldron or pot with a lid, preheat 3 tbsp of olive oil. Here, you can already use Extra Virgin. |
6
Done
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While the vegetables are stewing, mix the tomato paste, sugar and vinegar. |