Sicilian Caponata – Caponata Siciliana Vegetarian dish.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3-4 medium eggplants
  • 3-4 red/yellow/orange bell peppers
  • 1/4 cup extra virgin olive oil
  • 2 cups oil for frying (olive oil is best)
  • 1 large onion sliced thin
  • 2-3 celery stalks sliced
  • 2 large tablespoons tomato paste
  • 4 plum tomatoes peeled and cubed
  • 15 green Sicilian olives pitted and sliced
  • 1/4 cup raisins (30g)
  • 1/4 pinoli (30 g)
  • 2 tablespoons vinegar I used white wine
  • 2 tablespoons capers in salt rinse well
  • 1 tablespoon sugar
  • Water as needed
  • Fresh cracked black pepper
  • Fresh basil
  • Salt (as desired).

Instructions

  • In a large bowl filled with water add a few tsp salt.
  • Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
  • Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
  • Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
  • Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
  • Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
  • In a large skillet add oil, sliced onion and celery.
  • Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
  • Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
  • Lid back on an let it cook for 10 minutes.
  • Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers. Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
  • Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
  • Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
  • Buon appetito

Notes

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