Diced eggplant, celery, and olives are gently cooked in a sweet-and-sour tomato sauce, then cooled before serving. This classic Sicilian antipasto is a hearty meze to enjoy with bread as a late-night snack.
Fry the diced eggplant in plenty of olive oil until golden. Transfer to paper towels to drain excess oil.
In the same pan, sauté the onion and celery until soft. Add the tomato and cook for 10 minutes more.
Add the olives, pine nuts, raisins, vinegar, granulated sugar, and salt, and stir. Cover and simmer over low heat for 20 minutes.
Add the fried eggplant back to the sauce and cook for 5 minutes more so the flavors meld.
Remove from the heat and let cool to room temperature for at least 1 hour. Serve the caponata cold.
Do not overcrowd the pan when frying the eggplant; piled-up pieces will absorb oil and turn mushy. Frying in batches gives better results. Contains pine nuts.
Patlıcanı tarif dediği gibi kızarttım ama bir sonraki adımda 20 dakika kapağı kapalı pişirme süresi bana uzun geldi, kereviz fazla yumuşadı; süreyi 15 dakikaya indirsem sonucu bozar mıyım? Tatlı-ekşi dengesi yine de çok başarılıydı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
