Sicilian Caponata
Caponata alla siciliana is a real south Italian classic! Showcasing some of the best local ingredients, aubergines (eggplant), capers and basil.
Servings: 4 people
Calories: 200kcal
Ingredients
- 500 g Aubergines eggplant
- 100 g Celery
- 50 g Red onion
- 30 ml Olive oil
- 25 ml White vinegar
- 20 g Sultanas
- 20 g Pine nuts
- 20 g Tomato paste
- 10 g Capers
- 10 g Sugar
- 5 g Basil leaves
- Salt and Pepper to taste
Instructions
- Partially peal the aubergines (eggplant) using a potato peeler, leaving some of the skin on. This will speed up the cooking process but retaining the shape and texture. Then cut into cubes of roughly 2 cm.
- Pour the oil in a frying pan (skillet), heat it up and carefully place the cubed aubergines inside. Season slightly with salt. Cook steering occasionally for 10 minutes.
- By now the aubergines should start to soften and colour, add the chopped onions and cook for a further 5 minutes.
- Add the sliced celery, capers, sultana and pine nuts and cook for a further 5 minutes
- Add the tomato paste and sugar, steer well, then pour the vinegar, live to cook for one more minute, before removing from the heat.
- Finish with the fresh basil leaves, adjust the seasoning and serve or let it cool and store in an airtight container.
Notes
HINT AND TIPS:
Always opt for smaller aubergines, because they are less spongy and therefore will absorb less oil. I like to use apple vinegar for this recipe, it seams to work better then wine vinegar. Allergens: SULPHITES, NUTS, CELERY suitable for vegetarian and vegan. Sicilian Caponata is an awesome side dish, so versatile tasty and so simple to make.It holds a punch of flavour and is robust enough to be served as a vegetable stew with rice, or as a side for roasted chicken lamb and fish.
Nutrition
Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Fiber: 5g