Che s caponata alla siciliana recipe
Che s Caponata alla Siciliana recipe
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|200 g||black or green olives, pitted|
|150 g||salted capers, rinsed|
|500 g||celery ribs|
|100 g||tomato puree, or sauce|
|2 clove(s)||garlic, finely chopped|
|2 small||chilis, seeded & finely chopped|
|80 g||pine nuts|
Wash and dice eggplants, put dices in colander, sprinkle liberally with salt and let sit for 1-2 hours to draw out the bitter juices.
Meanwhile strip the filaments from the celery sticks, cut into 1cm-pieces, and blanch in lightly salted water for 3 minutes. Drain, sauté in a little oil, set aside.
Blanch, peel, seed and chop tomatoes. Rinse away the salt from the eggplant dices, pat dry.
Slice onion finely, sauté in olive oil; when turned translucent add capers, pine nuts, garlic, chillies, olives, and tomatoes. Continue simmering, stirring with wooden spoon, until the tomatoes are molten, 10-15 minutes, take pot from the fire.
While cooking the tomatoes, fry diced eggplant in several batches in a second pot of oil to avoid cooling of the oil. When the last batch is done, return tomato pot to the fire, stir in eggplants and sautéed celery. Cook over a low flame for several minutes, stirring gently. Now stir in vinegar and sugar; when vinegar has evaporated, remove from fire and allow to cool.
Serve cold, decorated with basil leaves. This will make a lot, but it keeps for several days in fridge, I find it improves with time.
Serve with grilled or fried fish or meat, with pasta or just with Italian style bread (Ciabatta or Bruschetta). Nice side dish for a BBQ.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Che s caponata alla siciliana recipe
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