Sicilian caponata

This amazing Sicilian caponata, with its delightful flavor sensations, of course, could only be born in Italy, a country rich in vegetable harvests and culinary traditions. The tangy-spicy taste of eggplants, the crunch of fresh celery, and the refreshing tartness of fatty olives - all of this intertwined to create a unique flavor experience.

Cooking time: 50 minutes.

Yield: 5 servings.

Calories: 71 kcal per 100 grams of the dish.

Cuisine: Sicilian.

Ingredients

• green olives (if pitted, they need to be removed) - 50 g;
• bulgarian ground pepper - 350 g;
• table onion - 130 g;
• celery stalks - 100 g;
• eggplants - 450 g;
• chili pepper - a piece to taste;
• wine vinegar - 20 g;
• tomatoes - 320 g;
• garlic - 2 cloves;
• dried basil - a large pinch;
• white sugar - 0.5 tsp;
• salt, pepper - to taste;
• vegetable oil for frying.

Preparation

1. Prepare all ingredients for Sicilian caponata.

2. Trim the stem and tip off the eggplant. Cut it into slices about 1.5 cm thick, then halve the circles.

3. Dissolve a large spoonful of rock salt in a liter of water. Soak the prepared cuttings in it.

4. To ensure the eggplants are fully submerged in the brine, cover them with a small plate on top.

5. Meanwhile, chop the pepper into large pieces.

6. Slice the celery stalks into rings.

7. Chop the onion (any type can be used, including sweet purple ones) into thin feathers.

8. Roughly chop the garlic, unlike the chili pepper, which needs to be finely minced.

9. While this work is being done, about 15 minutes will pass, after which you can take out the eggplants, squeeze them out and pat dry with a napkin. Now the pieces, besides bitterness, have lost their ability to absorb too much fat.

10. Fry them in the oil until they are golden-brown.

11. Transfer the eggplants from the skillet first onto a paper towel - let it absorb the surface fat.

12. Now sauté the onion and garlic until they have a light aroma.

13. Add the celery here - keep it on medium heat for about 3-4 minutes.

14. Add the pepper.

15. And right away, the hot chili pepper. Sauté all the components while stirring occasionally for 5-7 minutes.

16. Cut the tomatoes, with the skin on, into fairly large pieces.

17. Add them to the skillet.

18. Sauté everything for about 5 minutes. At this point, add salt and soften the acidity of the tomatoes with sugar.

19. Add the dried basil.

20. Transfer the eggplants into the skillet. Warm them up slightly with the other vegetables.

21. Sprinkle in the olives.

22. Add the vinegar, mix. After 2-3 minutes, turn off the heat.

And now, the finished Sicilian caponata is proudly displayed on the table. It can be served as a side dish or an appetizer, either hot or cold. It seems like a familiar set of ingredients was simmered in the skillet, but with some additions. As a result, the taste is completely different, unusual, and very delicious; give it a try!