Caponata
These sweet and sour marinated vegetables have Sicilian origins. Serve as a side dish or slather on some thick crusty Italian bread.
09 May, 2012
ingredients
Tomato sauce
280 ml
Green olives
200 g
Celery heart
1
Capers, rinsed
35 ml
Eggplant
8 each
Vinegar
35 ml
sugar
35 ml
toasted almonds
100 g
oil for frying
Extra-virgin olive oil
60 ml
Preparation
- Cut the eggplants into cubes and leave them for an hour on a tray, covered with coarse salt.
- Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
- Dice the celery and boil it for 4 minutes to make it more tender.
- In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
- Add the tomato sauce, vinegar and sugar.
- Then add the fried eggplants and let it absorb the flavours for a few minutes over a very low flame.
- Give the pan a shake from time to time so that nothing sticks to the bottom.
- Heat the oven and toast the almonds for about 5 minutes. Check salt and add more if needed.
- Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.
Wine pairing: Grillo
