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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.
Ingredients
Show 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
- Prepare all ingredients for Sicilian caponata.
- Trim the stem and tip off the eggplant. Cut it into slices about 1.5 cm thick, then halve the circles.
- Dissolve a large spoonful of rock salt in a liter of water. Soak the prepared cuttings in it.
- To ensure the eggplants are fully submerged in the brine, cover them with a small plate on top.
- Meanwhile, chop the pepper into large pieces.
- Slice the celery stalks into rings.
- Chop the onion (any type can be used, including sweet purple ones) into thin feathers.
- Roughly chop the garlic, unlike the chili pepper, which needs to be finely minced.
- 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.
- Fry them in the oil until they are golden-brown.
- Transfer the eggplants from the skillet first onto a paper towel - let it absorb the surface fat.
- Now sauté the onion and garlic until they have a light aroma.
- Add the celery here - keep it on medium heat for about 3-4 minutes.
- Add the pepper.
- And right away, the hot chili pepper. Sauté all the components while stirring occasionally for 5-7 minutes.
- Cut the tomatoes, with the skin on, into fairly large pieces.
- Add them to the skillet.
- Sauté everything for about 5 minutes. At this point, add salt and soften the acidity of the tomatoes with sugar.
- Add the dried basil.
- Transfer the eggplants into the skillet. Warm them up slightly with the other vegetables.
- Sprinkle in the olives.
- 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!
