There aren't many dishes that manage to make everyone agree on their goodness... but the aubergine caponata always succeeds!
Caponata embodies the history, aromas and complexity of Sicilian culture, we can say that it is its emblem.
Throughout the island, there are different variations of this dish, but the common denominator is the sweet and sour note.
It was born as a poor dish, precisely because of the simplicity of its ingredients, but it is also a genuine dish and we can also consider it vegan, since only land products are used.
Excellent in the summer months, when the aubergine is at the right point of maturation, as an appetizer, as a side dish or as a condiment for delicious bruschetta.

Caponata di melanzane

Ingredients for 6 people

  • 1 Kg Long, purple type aubergines
  • 500 g Celery
  • 2 Onions
  • 150/200 g Green olives
  • 50 g Desalted capers
  • 1 spoon Pine nuts
  • q.s. Tomato sauce
  • 50 g Sugar
  • ½ glasses Wine vinegar
  • q.s. Basil
  • q.s. Extra virgin olive oil

Process


Cut the aubergines into cubes and fry them in plenty of hot oil.
Now put the chopped celery and onion together in a pan,   then add the tomato sauce , olives and capers with plenty of Sicilian olive oil, then put everything on the heat.

After a few minutes, add the aubergine pieces and continue to cook over a low heat, making sure they are covered by the sauce. (you can add a little water)

At the end of cooking, add the sugar and vinegar to create the sweet and sour sauce.

Don't forget to add some celery and basil leaves when cold.
Serve it cold to your guests.

Enjoy your meal!

 

Nutritional tab

  • Calories kcal: 350

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