Cut the eggplant into 2cm cubes, sprinkle with salt, and let it sit for 20 minutes.
Ingredients:
Eggplant
Description
Sicilian salad of braised eggplant - agrodolce, which means sweet and sour. Golden-fried eggplant combines with celery, olives, and capers in a tomato sauce with vinegar and sugar. A Sicilian version of ratatouille with a distinct character. Served warm or cold as an antipasto, a side dish for fish, or simply with bread. The longer it sits, the better it tastes.
Składniki (10)
Servings:
4
- Celery 150 g
- Green olives 80 g
- Capers 30 g
- White sugar 25 g
- Diced tomatoes 1 g
- Wine vinegar 40 ml
- Olive oil 100 ml
- Eggplant 0.0 szt.
- Onion 0.0 szt.
- 🌿 Przyprawy
- Fresh basil 0.0 pęczków
💰 Szacowany koszt dania:
~30.71 PLN
(7.68 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
We dry the eggplant and fry it in batches in olive oil until golden.
Ingredients:
Olive oil
3
Blanch the celery for 3 minutes, chop it, and finely chop the onion.
Ingredients:
Celery, Onion
4
In the same pan, sauté the onion and celery for 5 minutes.
5
Add the tomatoes, simmer for 10 minutes.
Ingredients:
Diced tomatoes
6
We add the olives (chopped), capers, vinegar, and sugar.
Ingredients:
Green olives, Capers, Wine vinegar, White sugar
7
Add the eggplant, mix gently, and simmer for 5 minutes.
8
Season and sprinkle with basil. Best the next day!
Ingredients:
Fresh basil
Fun Fact
Caponata has a long history, dating back to the Arab influences in Sicily, and each region has its unique recipes for this dish.
Best for
Tips
🍽️
Serving
Caponata is best served in an elegant ceramic or glass bowl. It pairs wonderfully with fresh bread, and you can use basil leaves as a garnish. Serve it both warm and cold.
🥡
Storage
Store leftover caponata in an airtight container in the refrigerator for up to 3 days. It can also be frozen, but it's best to reheat it in a pan to preserve its flavor and texture.
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