Caponata, Sicily-style (Eggplant relish)
Note: it's a tasty mixture of vegetables.Read more on comment......
Comenius 2008/10
indire
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Serves 4-6
Ingredients
• 4 medium aubergines (eggplants), cubed with their skin
• 6 celery sticks, chopped
• 2 onions, thinly sliced
• 5 really ripe red tomatoes, skinned and hopped
• 150 g (5 1/2 oz) green olives, stoned
• 4 tablespoons salted capers, rinsed well
• 2 tablespoons sugar
• 3 tablespoons red wine vinegar
• 10 tablespoons olive oil
• Fresh basil
• Salt
• Freshly ground pepper (or dried chilly)
• Recipe:
easy
• Time:
preparation: 20 minutes
plus 1 h to lose the bitter flavour of aubergines
cooking: 30 minutes
Traditional recipe
Place the aubergines (eggplants) in a colander, sprinkle with salt and leave to disgorge for 1 hour. Rinse and pat dry.
Meanwhile place the chopped celery in a little saucepan and cover with salted cold water; bring to boil and boil for ten minutes.
Heat the oil in a large frying pan, add the aubergines (eggplants) and fry them for about 3 minutes, until golden brown. Remove with a slotted spoon and set aside.
In the same oil sauté the onions and celery. Add the tomatoes, the olives cut into halves and capers; season with salt and pepper and cook gently until soft (5 minutes).
Add the aubergines (eggplants) and cook for ten minutes, stirring gently 4-5 times. Sprinkle the caponata with sugar and pour in vinegar. Cook for 3 -4 minutes.
Garnish with basil.
Serve warm or cold.
Note
This is a real Italian recipe from Sicily. This dish could be a vegetable or a meal in itself (in the summer). Another suggestion: serve cold as an appetizers. If you want, you can use it as a sauce for dressing pasta; in this case you have to thicken more.
You can add other vegetables, such as courgettes (Italian squashes) or peppers.
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