746
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
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In a large bowl filled with water add a few tsp salt.
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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.
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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.
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Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
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Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
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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
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In a large skillet add oil, sliced onion and celery.
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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.
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Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
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Lid back on an let it cook for 10 minutes.
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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.
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Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
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Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
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Buon appetito
