Caponata
A typical Sicilian dish, Italy. It consists of stir-fried eggplant and other vegetables cooked in a tomato sauce, vinegar, and spices. It has a unique flavor, a combination of savory, sour, and slightly sweet.
Shared by Roy
Time
40 min
Difficulty
easy
🛒 Ingredients
- 2 medium eggplants, diced
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 400 grams of fresh tomatoes or tomato sauce
- 2 stalks of celery, thinly sliced
- 50 grams black/green olive oil, sliced
- 2 tablespoons apple or wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon roasted pine nuts or walnuts
- Olive oil to taste
- Salt and pepper to taste
👩🍳 Instructions
- 1
Sprinkle the eggplant slices with a little salt, let them sit for 10 minutes to let the bitter water out, then wash and drain them dry.
- 2
Heat olive oil, fry the eggplant briefly until slightly soft, remove and set aside.
- 3
In the same pan, sauté the onion and garlic until fragrant. Add the celery, stir briefly, then add the tomatoes, vinegar, sugar, salt, and pepper. Cook for 5 minutes.
- 4
Add the eggplant and olives and stir well. Reduce the heat and simmer for 15-20 minutes, until the spices are absorbed and the sauce has reduced.
- 5
Remove, sprinkle with roasted peanuts, and can be served warm or cold.