Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, caponata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Caponata is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Caponata is something that I’ve loved my entire life. They are fine and they look wonderful.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! When the caponata is cooked, leave to cool slightly while you make the bruschetta.
To begin with this recipe, we must prepare a few components. You can cook caponata using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Caponata:
- Make ready 2 aubergines
- Make ready 1/2 bunch spring onions
- Take 2 onions
- Prepare 5 ripe tomatoes
- Prepare 100 gr raisins
- Make ready 1 tin chopped tomatoes
- Take 50 gr pinenuts
- Prepare 100 ml olive oil
- Make ready 2 tsp capers
- Make ready 50 ml white wine vinegar
Make this easy Sicilian veggie stew on busy weekends when you're short on time. Caponata Sicilian is one of Sicily's essential dishes. Pronounced ka·puh· naa ·tuh, it is a vegetarian eggplant salad–more like a relish, really–made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers. There are variations of this tasty eggplant salad.
Instructions to make Caponata:
- Diced the aubergines and fry them in plenty of olive oil. When they have a good brown color set them aside.
- Dice onions and fry them in the same casserole.
- When the onions are soft add te tomatoes and a tin of tomatoes too. And put the cooked aubergines back.
- After 35 min cooking slowly with a lid on add the rest of the ingredients but keep pine nuts to serve as a garnish.
- You can serve this caponata as a main dish with bread. With some nice fish. As a veg for a pork chop. ENJOY!
This is a typical Sicilian dish based on vegetables, above all on aubergines. The vegetables are fried and then simmered in a sweet-and-sour sauce. The origins of the word caponata are unclear, although some say it is Catalan. It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Cut the aubergine into large chunks.
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