Caponata

This dish is served in Sicily, where it is called "caponata." The origin of the name is unknown, but there are rumors that it may come from the Catalan language.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 300 g Eggplant, raw

  • 2 spoons Salt, table

  • 5 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 2 pod Garlic, fresh

  • 5 pieces Tomato, red

  • 100 g Olives, black, in brine

  • 55 g Pine nuts

  • 3 spoons Carp, soaked

  • 1 teaspoon Spices, paprika

  • 60 ml Vinegar, red wine

  • 2 spoons Sugar, white

  • 1 spoon Tomato, concentrate

  • 3 twigs Basil, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the eggplants thoroughly and dry them with a kitchen towel. Slice them into rounds and place them in a colander. Sprinkle the slices with salt and cover with a lid, weighting it down well. Let it sit for 1 hour. Then remove the lid, rinse the slices under running water, and dry them thoroughly with paper towels. Cut the slices into cubes. Peel and finely chop the onion and garlic. Wash the celery stalk and slice it lengthwise into thinner strips. Wash the tomatoes and cut them into smaller cubes. Drain the capers and olives well. Slice the olives into wider rings.

  2. Place a pan on the stove and heat 2 tablespoons of olive oil over moderately high heat. Once the oil is hot, add the chopped onion and celery to the pan, seasoning them with a pinch of salt. Stir-fry for 5 minutes until the onion softens slightly. Then add the chopped garlic and fry for another 2 minutes. Stir and transfer the contents of the pan to a plate.

  3. Wipe the pan with a paper towel (be careful not to burn yourself!). Place the pan back on the stove and increase the heat to the highest setting. Pour the remaining oil into the pan and heat it well. Add the eggplant cubes to the hot oil and spread them evenly across the pan. Let them cook for 1 to 2 minutes, then stir. Repeat this process 2 more times.

  4. Add the onion and celery mixture, tomatoes, pine nuts, capers, and olives to the pan, seasoning everything with red paprika. Mix the vegetables well. Pour vinegar over the vegetables and sprinkle with sugar, then stir in the tomato concentrate. Mix everything thoroughly, cover the pan, and cook over moderate heat for 8 minutes.

  5. Wash the basil under running water, shake it dry, and pluck the leaves, finely chopping them. Remove the pan from the heat, stir in the chopped basil, and season the dish with salt and pepper to taste. Let it cool to room temperature, then serve the vegetables on plates with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 90.12 kcal
  • Fat: 6.51 g
    • Saturated Fat: 0.77 g
  • Carbohydrates: 6.37 g
    • Sugars: 3.29 g
  • Protein: 0.77 g
  • Fiber: 1.75 g

Advice

Chilled caponata can be stored in the refrigerator for up to 5 days.