Caponata is a Sicilian vegetable stew with a unique flavor thanks to olives and spices. Eggplants, tomatoes, onions, and celery combine in a tasty and comforting mix, ideal to enjoy with toasted bread. A delight from Mediterranean cuisine. Enjoy your meal.
Caponata is a traditional dish that combines eggplant with tomato, olives, vinegar, and aromatics, resulting in a delicious blend of flavors.
All the ingredients are slowly cooked in olive oil, allowing them to meld into a dish full of flavor and textures.
Caponata is perfect to serve as an appetizer or side dish, and it is ideal for those who enjoy Mediterranean cuisine.
Caponata
Ingredients
4 Peeled and cubed eggplants
½ cup of Olive oil
2 Chopped small onions
¼ cup of Chopped celery
2 Seedless chopped tomatoes
½ cup of Sliced black olives without pits
4 tablespoons of Red vinegar
1 teaspoon of Tomato paste
1 teaspoon of Chopped parsley
1 teaspoon of Chopped thyme
1 teaspoon of Sugar
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Place the eggplants in a colander and sprinkle with 3 tablespoons of salt, letting them rest for an hour.
Step 2 : Then rinse with cold water and dry.
Step 3 : In a saucepan or pot, heat 3 tablespoons of olive oil over low heat and fry the eggplants for 5 minutes.
Step 4 : Remove from heat and set aside.
Step 5 : In the same saucepan or pot, add the remaining olive oil and heat.
Step 6 : Add the onion and celery and sauté until the onion is translucent.
Step 7 : Then add the tomato, olives, vinegar, tomato paste, sugar, parsley, and chopped thyme, stirring the mixture.
Step 8 : Return the eggplant to the pan, season with salt and pepper, cover, and cook over low heat for an additional 5 minutes.
Step 9 : Finally, serve accompanied by toasted bread.
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