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Prepared by: Vasiliok
01/09/2013 Cooking time: 5 hours 0 minutes
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Cold appetizer recipe.
Italy, Sicilian cuisine. Purpose: For the holiday table Main ingredient: Vegetables / Eggplant / Tomato / Celery Dish: Appetizers Geography of cuisine: Italian Diet: Vegetarian food
How to cook Caponata Sicilian style
Prepare all ingredients.
Heat the oil in a frying pan. Add carrots cut into large cubes. Fry for 1-2 minutes, then add sliced mushrooms. Stir and continue frying over medium heat.
Next, add the eggplant to the pan, and then the zucchini.
Add onion and garlic passed through a press. After 1-2 minutes, add red bell pepper and tomato.
Salt, pepper and add chili powder. Pour water into the pan. Add finely chopped parsley, olives and thyme. Simmer vegetables for 10 minutes until tender.
Sicilian caponata is ready, bon appetit!
Sicilian-style eggplant caponata - a classic recipe
Wash the eggplants. Together with the skin, cut them into halves of circles.
Place the blue ones in a bowl. After that, sprinkle them with salt.
Mix with your hands. Leave the pickled eggplants for a few minutes while you prepare the other vegetables for the caponata. Wash and cut the tomatoes into thin slices.
Finely chop the washed parsley (you can use dill). Finely chop the garlic cloves.
Wash and cut the bell pepper into strips.
Cut the onion into halves of rings.
After about 15 minutes, transfer the eggplants to a sieve and rinse under running water. Together with the salt, the eggplants will also lose their excess bitterness.
Transfer the eggplants to a wide plate or cutting board. Dry them with a paper towel. Now that the eggplants are dry, place them in a frying pan with olive oil and fry for 2 minutes.
It is not necessary for the eggplants to be completely fried and golden, as they will be added to the almost finished caponata and subjected to further heat treatment. Transfer to a bowl.
Pour tomato sauce into a clean frying pan.
Place tomato slices.
Add chopped purple onion.
Pour in olive oil, a classic oil of Italian cuisine, to make the vegetable stew more aromatic, filling, and for the vegetables to have something to stew in.
Add chopped garlic and parsley to the vegetables.
Add bell peppers and olives. At this stage of preparing Sicilian-style caponata, you can add stalked celery and capers chopped into small pieces.
Top the caponata with balsamic sauce.
Sprinkle with spices.
Add sugar and salt.
Stir in the caponata. Simmer the vegetables for 5-6 minutes.
Add fried eggplants.
Stir.
Simmer for another 5 minutes. Transfer the finished classic caponata with eggplant to a plate. Garnish with basil leaves. Caponata can be consumed both hot as a vegetable side dish for meat, and cold in the form of a paste for sandwiches, croutons or toast or a separate cold appetizer. Enjoy your meal. I will be glad if you liked this step -by-step recipe for Sicilian eggplant caponata .
How to cook Caponata
In a small saucepan, boil the celery (5-7 minutes) until tender and cut into small pieces. In a medium saucepan, add olive oil, onion, red pepper, garlic and sauté for about 5 minutes over medium heat.
add tomatoes...
. . . basil. . . .
. . . olives, capers and ground black pepper.
Cook for 10 minutes and set aside
Cut the eggplants into pieces about 2-3 cm. Chop the butter in a frying pan. Add eggplant.
Gently fry until golden brown (8-10 minutes). Add some salt.
Place the saucepan with the tomatoes on the stove, set the heat to medium and add the eggplants.
Add celery. Stir.
Using a whisk, mix the sugar and vinegar.
Add the vinegar mixture to the saucepan. Cover and cook until thickened, 5 minutes.
Season with salt and pepper if necessary. Let it brew for at least one day. Can be served either warm or cold.
If serving cold, remove from the refrigerator one hour before serving. Invert the caponata container onto a larger plate and garnish with boiled eggs, orange and basil.
How to cook Sicilian vegetable stew “Caponata”
1. Pour olive oil into a frying pan and place it on the fire, heat it well and add the nuts, fry them until golden brown and transfer to a napkin.
2. Cut the eggplants into pieces about 2.5-3 cm. Place the eggplants in a frying pan and fry them on each side until golden brown, transfer to a paper towel.
3. Peel and coarsely chop the onion, fry it in a frying pan.
4. Cut the celery stalk into small pieces, cut the olives into pieces. Add olives, celery and capers to the onions.
5. Add tomato paste, sugar, salt and pepper, fry for a few minutes.
6. Add raisins, pine nuts, and eggplants to the pan, cook until the liquid evaporates and turn off the heat. Cool and place the dish in the refrigerator.
7. Serve the caponata at room temperature, garnished with parsley.
