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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

vegan with nuts high in fiber source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My caponata

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.

My caponata step 1

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

My caponata step 2

step 2

(this will cause the aubergine lose its bitter part without darkening it).

My caponata step 3

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.

My caponata step 4

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.

My caponata step 5

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

My caponata step 6

step 6

Add tomatoes, capers, olives and let it brown all over. Add the sugar and leave the caramel a couple of minutes.

My caponata step 7

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.

My caponata step 8

step 8

Combine eggplants and courgettes while tasting on low heat and stirring gently every now and then for not attaching the cooking bottom.

My caponata step 9

step 9

Sprinkle chopped basil and turn off the flame. Serve warm or cold.

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