Caponata

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Menu: Different Food Styles or browse Other Italian Recipes

Caponata (Italian - Main Course) Recipe

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.
Ingredients:
  • Eggplant - 1.1 lb (500 g)
  • Celery - 7 oz (200 g)
  • Onion - 3.5 oz (100 g)
  • Tomatoes - 14 oz (400 g)
  • Capers - 1 oz (30 g)
  • Black olives - 1.8 oz (50 g)
  • Red wine vinegar - 1.7 fl oz (50 ml)
  • Sugar - 1 oz (30 g)
  • Olive oil - 2 fl oz (60 ml)
Instructions
  • Cut the eggplant into cubes, place them in a colander, and sprinkle salt over them. Let them drain.
  • Rinse the eggplant under cold water and pat dry with paper towels.
  • Heat the olive oil in a frying pan and fry the eggplant until brown. Remove and set aside.
  • In the same pan, sauté the chopped onion and celery until soft.
  • Add the diced tomatoes and cook for a few minutes until they break down.
  • Add red wine vinegar, sugar, capers, and black olives. Simmer for 5-10 minutes.
  • Add the fried eggplant to the pan and mix well.
  • Simmer for another 10-15 minutes, stirring occasionally.
  • Remove from heat and let cool to room temperature. Serve as a main course or side dish.

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