Cubed eggplant, celery and olives are simmered slowly in a sweet-and-sour tomato sauce, then cooled before serving. Sicily's classic antipasto, caponata makes a satisfying late-night bite scooped up with bread.
Fry the cubed eggplant in plenty of olive oil until golden, then drain on paper towels.
In the same pan, cook the onion and celery until soft, add the tomato and cook for 10 more minutes.
Add the olives, pine nuts, raisins, vinegar, sugar and salt and stir, then simmer covered over low heat for 20 minutes.
Fold the fried eggplant back into the sauce and cook for 5 more minutes so the flavours combine.
Remove from the heat and let it rest at room temperature for at least 1 hour; caponata is served cold.
Do not crowd the pan while frying the eggplant; piled up it soaks up too much oil and turns mushy, so frying it in a couple of batches works better. Allergens: contains tree nuts (pine nuts).
Caponata tastes even better after a day's rest; the classic Sicilian approach is to store it in the fridge and bring it back to room temperature the next day before serving.
Admin DadaGastro · verified in test kitchenPatlıcanı 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.
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