Caponata is a classic Sicilian dish. It is a recipe made with eggplant, onion, tomato, and capers cooked in a glass of vinegar. This dish can be eaten hot or cold.
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Sicilian Caponata
Instructions
- 1. Cut the eggplant into small cubes. Let them drain with salt for 30 minutes. Rinse them with cold water.
- 2. Cut the tomatoes into quarters. Remove the seeds under cold water.
- 3. Sauté 1 minced onion, peeled tomatoes, and roughly chopped basil leaves. Let it simmer for about twenty minutes.
- 4. Cut the celery stalks into thin slices.
- 5. In a sauté pan, sauté the second minced onion. Add the celery, olives, and capers. Continue cooking covered for 15 minutes.
- 6. Mix with the tomato sauce for 15 minutes.
- 7. Fry the eggplant covered in olive oil until reduced (about twenty minutes).
- 8. Add the tomato sauce to the eggplant and continue cooking for 10 minutes.
- 9. Finally, add the sugar, vinegar, and let it simmer for another 10 minutes.
- 10. Serve the Caponata with rabbit.
Ingredients for servings
-
4 eggplants -
4 stalk of celery stalk -
2 onions -
220 g of canned peeled tomato -
10 g of powdered sugar -
4 tomatoes -
15 cl of balsamic vinegar -
100 g of basil -
200 g of pitted black olive -
20 capers -
salt (according to taste) -
pepper (according to taste)
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