Ingredients: |
Ingredients: 1-2 Eggplant cubed into 1” pieces
2 T. Olive Oil
1 C. White Onions, peeled and diced
2 Garlic cloves, crushed
3 Celery stalks, sliced into 1 1/2”pieces
1 C. Italian plum tomatoes
10 Green olives, pitted and quartered
1/2 C. Pine Nuts
1/4 C. Salted Capers- rinsed
1/4 C. White wine vinegar
1/3 C. Sugar
2 1/2 T. Tomato paste
Extra Virgin Olive Oil to taste
Basil to taste
Salt and a pepper to taste
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Directions: |
Directions:PREPARATION
HOW TO PREPARE CAPONATA (EGGPLANT SALAD)
To make caponata (eggplant salad),
1. First clean the onion and slice it thin. Trim the celery and cut it into thin slices.
2 Cut the green olives in half and remove the pits.
3 Wash and dry the eggplants, trim and cut them into approx. 1-inch (2.5 cm) thick pieces
4 Do the same with the tomatoes
5 Heat a frying pan and toast the pine nuts for a few minutes until they are golden in color
6 Now take your eggplants: put the olive oil in a high-sided pan and heat it, pour a few eggplant pieces in at a time and fry them for a few minutes
7. Once they are golden, drain them with the skimmer and place them on a tray lined with absorbent paper to remove excess oil, then set aside.
8 In a large pan pour a generous round of olive oil, heat it and then pour in the onion
9. Fry well until the onion has a light golden color, then add the celery and let it brown well, then add the capers, olives, roasted pine nuts and tomatoes.
10 Brown for a few moments, then cover with the lid and cook over low heat for 15-20 minutes.
Sweet and Sour Sauce:
In the meantime, prepare the sweet-and-sour sauce: pour the vinegar, tomato paste and sugar into a small pot. Mix well with a teaspoon and, after 15-20 minutes of cooking, add salt and pour the sauce into the pan. Turn up the heat and stir until the smell of vinegar has evaporated.
Turn off the flame, add the fried eggplant and sprinkle with plenty of basil Mix everything well and transfer the caponata (eggplant salad) in an ovenproof dish and put it in the fridge. This dish should be served cold or at room temperature and will taste even better the next day. |
Personal
Notes: |
Personal
Notes: STORAGE
The caponata can be stored in the refrigerator for up to 2-3 days, in a glass container covered with plastic wrap. Before serving, however, bring it to room temperature and keep it out of the fridge for a couple of hours!
this can also be canned
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