Tarts ratatouille and pine nuts
5 recipes
My caponata
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Basil
5 leafs
Bitter cacao
1/2 spoon
White sugar
1 spoon
White vinegar
1/4 glass
Ripe tomatoes
2 unit
Raisins, white and red
25 oz
Dried pine nuts
25 oz
Green olives
6 unit
Capers
50 oz
Tropea onion
1 unit
Courgette
4 unit
Aubergine
1 unit
starters from Italy
My caponata
My caponata
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fusion of all that is the Sicilian caponata in general but with an addition that in my opinion gives that touch to a dish that is really one of the symbols of a rich and solar land like Sicily.
preparation
step 1
Wash and cut the eggplant into cubes and dip it into a bowl of salt water, ensuring that the cubes are fully immersed, placing them over a plate, for one hour
step 2
(this will cause the aubergine lose its bitter part without darkening it).
step 3
Cut the zucchini in the same way and keep them aside. In the meantime, skim the capers by bathing them in cold water, potted the olives and cut them into fillets, cut the thin sliced onion.
step 4
Remove skin and tomato seeds and reduce the pulp to dad. Remove the eggplants from the water by pressing them to remove water and dry them with a clean cloth.
step 5
Fry separately in eggplant and courgettes leaving the latter at the tooth and keeping it aside. In a large frying pan, shake the onion with a pinch of oil and a pinch of salt
step 6
Add tomatoes, capers, olives and let it brown all over. Add the sugar and leave the caramel a couple of minutes.
step 7
Pour the vinegar to let it evaporate, sprinkle cocoa by mixing so that no lumps are formed and salt is adjusted if necessary.
step 8
Combine eggplants and courgettes while tasting on low heat and stirring gently every now and then for not attaching the cooking bottom.
step 9
Sprinkle chopped basil and turn off the flame. Serve warm or cold.
