La caponata es un plato siciliano muy sabroso, fácil y rápido de preparar. Se puede utilizar como plato principal o acompañante de la cena y es buenísima acompañada con salmón y una rodaja de masa madre.
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Category
Dinner
Servings
4-6
Prep time
25 minutes
Cook time
25 minutes
Caponata is a very tasty Sicilian dish that's easy and quick to make. It can be used as a main or a side for dinner and it's great served with salmon and a slice of sourdough!
Ingredients
- 2 eggplants, diced large
- 1 red pepper, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 tomatoes, seeds removed and diced
- 20(ish) sicilian olives, pips removed and torn in half
- 1 small handful capers, rinsed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp tomato paste
- 1/4 cup toasted pine nuts
- salt
Directions
Start by tossing the eggplant in a good pinch of salt and leaving it in a colander for 20 minutes to draw some of the moisture out.
- In a large fry pan over medium-high heat, add some oil and cook the eggplant in batches so you don’t overcrowd the pan. Cook until you have nice colour on all sides, remove and set aside.
- Next, add the red pepper to the pan and cook for 2-3 minutes before adding the tomatoes. Cook for a further 3 minutes before adding the red wine vinegar. Once the vinegar has almost evaporated, remove the peppers and tomatoes and set aside with the eggplant.
- Add the onion and celery to the pan and saute for 3 minutes before adding the rest of the cooked veg back to the pan along with the tomato paste.
- Mix well, then add the capers, olives and pine nuts before tossing one last time.
- Serve with some crusty bread and grilled fish if you wish.
