Caponata is from Sicily. This is a delicious cold appetizer served either separately or as part of a crostini or bruschetta. The appetizer is also suitable as a side dish for main dishes. In a closed container, it can be stored in the refrigerator for four days.
It is necessary
- 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.
Instructions
Step 1
Cut the eggplants into cubes or wedges. Chop the onion, chop the garlic and celery too. Cut the peel on the tomatoes, dip in boiling water for fifteen seconds, pour over with cold water and remove the peel.
Step 2
Heat some olive oil in a saucepan. Fry the eggplants over high heat, they should brown a little. Transfer to a bowl.
Step 3
In the same bowl, fry celery and onions over medium heat. After five minutes, add the garlic, fry for another minute. Add tomato paste, fry until sweet smell. Add diced tomatoes, pour in water (70 ml), let simmer for seven minutes.
Step 4
Add raisins, chopped capers and olives to the sauce. Pour in vinegar, add salt and sugar. Let it boil for about three minutes. Add eggplant, heat for five minutes.
Step 5
Transfer the resulting caponata to a bowl and let cool. Add chopped basil and pine nuts. Mix. Let the dish stand for about ten minutes at room temperature before serving.
