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Caponata Siciliana

Caponata is a classic of Sicilian cuisine. It is a recipe based on eggplant, onion, tomato and caper that cook in a glass of vinegar. This dish is eaten hot or cold.

Vegan Italian Vegetarian
Course: Starter
Preparation: 0 minutes

Instructions

  • 1.   Cut the eggplants into small cubes. Soak them in salt for 30 minutes. Rinse them with cold water.
  • 2.   Cut the tomatoes into quarters. Seed them under cold water.
  • 3.   Brown 1 chopped onion, peeled tomatoes, coarsely chopped basil leaves. Simmer for about twenty minutes.
  • 4.   Cut the celery stalks into thin strips.
  • 5.   In a sauté pan, brown the second sliced onion. Add the celery, olives and caprons. Continue cooking, covered, for 15 minutes.
  • 6.   Mix with the tomato sauce for 15 minutes.
  • 7.   Cover the eggplants, covered, until reduced in olive oil (about 20 minutes).
  • 8.   Add the tomato sauce to the eggplants and continue cooking for 10 minutes.
  • 9.   Finally, add the sugar and the vinegar and simmer for 10 more minutes.
  • 10.   Serve the Caponata with the rabbit.

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Ingredients for servings

  • 4 eggplants
  • 4 branch of celery
  • 2 onions
  • 220 g of canned peeled tomatoes
  • 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)