Caponata
Caponata is a very tasty starter, it is typical of Sicilian cuisine.
Difficulty:
Low
Preparation time:
20 minutes
Cooking time:
25 minutes
Cost:
Low
Ingredients for four people
- 600 grams of eggplants (about 2)
- 100 grams of olives
- 20 grams of capers
- 100 grams of celery (about ⅙)
- 5 tbsp tomato sauce
- 120 grams of onion (about 1)
- ½ glass of vinegar
- 1 tsp of sugar
- 1 handful of raisins
- 1 handful of pine nuts
- 6 basil leaves
- 1 tbsp of salt
- A pinch of pepper
- 4 tbsp of olive oil
Preparation
Start by slicing the onion and chopping the celery and olives. Dice the eggplant.
Toast the pine nuts for a few minutes in a frying pan.
In a large pan pour the olive oil and cook the eggplant, later add the onion, celery, capers, olives, raisins and pine nuts.
Cook on a gentle flame for 20 minutes. Meanwhile, prepare the sweet-and-sour sauce.
Pour the tomato sauce, sugar, vinegar, salt and pepper into a bowl.
When the vegetables are cooked, pour the sauce into the pan.
Stir well and add the basil.
Allow to cool before enjoying!
The caponata will keep in the fridge for three days.
